How To Make Chicken with Rice and Beans
This Chicken with Rice and Beans is a satisfying and hearty dish with a blend of Latin-American flavors, brought by pimiento, crushed tomatoes, and beans.
- 1tbspcooking oil
- 4chicken thighs
- 4chicken drumsticks
- ¼tspfresh ground black pepper
- 1cuptomatoes,canned, crushed
- 1cupblack beans,(from one 15 oz can) drained, rinsed
- 2tbspfresh parsley,chopped
- 4¼lime wedges,optional
In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with ¼ teaspoon of salt and pepper, and add to the pan.
Cook, turning, about 8 minutes in all until well browned.
Pour off all but 1 tablespoon of the fat from the pan.
Add the onion to the pan and reduce the heat to moderately low.
Cook, stirring occasionally, about 5 minutes until translucent.
Add the garlic and cook, stirring, for 30 seconds longer.
Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits.
Stir in the beans, rice, water, parsley, the remaining 1½ teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.
Bring to a boil and simmer for about 12 minutes until all the water is absorbed.
Turn the drumsticks and reduce the heat to very low.
Cover and cook for about 15 minutes longer until the chicken and rice are just done.
Serve with lime wedges, if using.
- Calories: 1039.16kcal
- Fat: 48.99g
- Saturated Fat: 12.56g
- Trans Fat: 0.24g
- Monounsaturated Fat: 20.74g
- Polyunsaturated Fat: 10.75g
- Carbohydrates: 75.84g
- Fiber: 9.01g
- Sugar: 3.56g
- Protein: 70.59g
- Cholesterol: 311.50mg
- Sodium: 1326.55mg
- Calcium: 112.59mg
- Potassium: 1606.74mg
- Iron: 5.51mg
- Vitamin A: 96.25µg
- Vitamin C: 13.34mg
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