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
Salt & Pepper
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.