Smoky Bacon Black Bean Chicken Thighs
Succulent chicken thighs smothered in a smoky black bean and bacon sauce, served on a bed of fluffy rice. This hearty and flavorful dish will satisfy your cravings and leave you wanting more.
ingredients
- 4 boneless, skinless chicken thighs
- 6 slices of bacon, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup long-grain white rice
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh cilantro, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Season the chicken thighs with salt, pepper, smoked paprika, and chili powder.
- 3.
In a large oven-safe skillet, cook the bacon over medium heat until crispy. Remove bacon from pan, leaving the drippings.
- 4.
Add the chicken thighs to the pan and sear them for 3-4 minutes on each side until golden brown. Remove chicken from pan and set aside.
- 5.
In the same pan, add olive oil, onion, and garlic. Sauté until the onion becomes translucent and fragrant.
- 6.
Add the black beans, cooked bacon, cumin, and chicken broth to the pan. Stir to combine.
- 7.
Return the chicken thighs to the pan, placing them on top of the black bean mixture.
- 8.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
- 9.
Meanwhile, cook the rice according to package instructions.
- 10.
Serve the chicken thighs over a bed of fluffy rice, spooning the smoky black bean and bacon sauce over the top.
- 11.
Garnish with fresh cilantro and enjoy!
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