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Zesty Lime Chicken and Black Bean Rice(serves 4)

 

4 pieces, Bone-in, skin-on Chicken thighs & legs (chicken leg quarters work great)

1 cup white rice (uncooked)

1 ½ cups chicken broth

2 tablespoons olive oil

½ medium onion, diced

3 cloves garlic, minced

2 cans black beans, drained

1 lime

Cilantro, chopped

Salt & Pepper

Seasoned Salt 

Season both sides of the chicken with salt, pepper and seasoned salt.  

In a large skillet or cooking pot, over medium-high heat, add the olive oil and place the chicken skin side down for about 8-10 minutes, or until skin is golden brown.  Flip the chicken and cook for another 5-6 minutes.  

Take the chicken out and add the onions and cook until they’re translucent, about 5-6 minutes.  Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.  

Pour in the chicken stock, add the garlic and place the chicken on top of the rice.  Bring to a boil, then cover and simmer for 25-30 minutes, or until the rice is cooked. 

Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of 1 lime.  Stir, and heat through.  Serve rice and black beans on a plate, and top with chicken. 

 

   

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