I'm not going to deny that the inspiration for this dish came while eating a Chipotle bowl on a recent road trip. In fact, I'm glad that it did, because this is an easy and flavorful meal that I'll definitely be making again.
I realize that the name of this column suggests that everything can be made in one skillet, and for the most part it can...with one exception. After you sear the chicken, you'll have to take it out and set it aside while you cook the peppers, so you'll technically be dirtying two plates. I personally think it's worth it and still makes for a very easy dinner—you basically just put everything in the skillet and let it cook relatively undisturbed. You could always skip the chicken to make it a true one-skillet vegetarian dish, but that's up to you.
With that caveat aside, I'd also recommend a generous squeeze of lime on the rice and chicken—it delivers a nice bite of acid that's really necessary to round out the meal. I personally think some sliced avocado would be an ideal addition; it brings a creaminess to the dish that would be especially vital should you opt to leave out the chicken.
Note: You can also use chicken legs or a combination of chicken parts for this recipe.
- Yield:Serves 4
- Active time: 30 minutes
- Total time:45 minutes
- 4 skin-on bone-in chicken thighs (about 1 ½ pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 green bell peppers, seeded and thinly sliced
- 1 red onion, thinly sliced
- ½ jalapeño pepper, finely chopped
- 1 tablespoon dried oregano
- 1 ½ cups basmati or other long-grain rice
- 1 (15-oz) can black beans, drained and rinsed
- 2 cups fresh, frozen, or canned corn kernels, rinsed and drained
- 3 cups water or homemade or store-bought low-sodium chicken stock
- 1 cup grated cheddar or Monterey Jack cheese
- ½ cup picked cilantro leaves
- Lime wedges, for serving
Season the chicken all over with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken, skin-side down and cook without moving until well browned, 7 to 9 minutes, flip and cook until browned on the other side, 3 to 4 minutes.
Remove the chicken and place on a plate. Pour off fat until 1 tablespoon remains. In the same skillet, add the peppers, onion, and jalapeno with a pinch of salt. Cook, stirring, until softened, 3 to 4 minutes.
Add the oregano and cook until fragrant, about 30 seconds, then add the rice, beans, corn, and water or broth. Nestle the chicken back on top and bring the liquid to a boil and then lower the heat to maintain a gentle simmer. Cover and cook until the rice and chicken are finished cooking, 15 to 20 minutes. Top with the cheese and cilantro and serve with lime wedges.