Buzz
Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors HallThis one-pot chicken thighs dish is a must-have for your weeknight dinner rotation. With just a handful of ingredients like chipotle chiles, lime, and cilantro, you can create a flavorful meal with minimal effort. Begin by searing bone-in chicken thighs, then cook an onion in the flavorful drippings. Add black beans, chipotle chiles, and chicken broth, nestle the thighs into the mixture, and bake. Finish with a sprinkle of cilantro and a splash of lime juice for a fresh, vibrant touch.
Transform leftovers into a grain bowl. Remove the skin, shred the chicken, and serve with the remaining beans, rice, avocado slices, shredded lettuce, and diced tomatoes.
Ingredients
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4 6-oz. bone-in, skin-on chicken thighs, patted dry
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1 1/2 tsp. kosher salt
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1/2 tsp. freshly ground black pepper
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1 Tbsp. olive oil
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1 medium red onion, coarsely chopped (about 2 1/4 cups)
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1/4 cup unsalted chicken broth or water
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1 1/2 Tbsp. finely chopped canned chipotle chiles in adobo sauce (from a 7-oz. can)
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2 15-oz. cans black beans, drained and rinsed
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2 Tbsp. chopped fresh cilantro, plus more for garnish
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2 Tbsp. fresh lime juice (from 2 limes), plus wedges for serving
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Corn tortillas, warmed, for serving
Directions
Cook chicken until golden brown:
Preheat oven to 425°F. Season both sides of chicken with salt and pepper. Heat oil in a medium oven-safe skillet over medium-high. Add chicken, skin side down; cook, undisturbed, until golden brown and crisp, about 5 minutes. Transfer to a plate.
Cook onion, broth, chiles, and beans:
Add onion to the drippings in the skillet; cook over medium-high heat, stirring occasionally, until it begins to brown, about 1 minute. Mix in broth, chiles, and beans.
Add chicken to broth and bake:
Return chicken to the skillet, skin side up. Bake until a thermometer inserted into the thickest part of the chicken registers 165°F, about 15 minutes. Stir in cilantro and lime juice. Garnish with additional cilantro. Serve with lime wedges and warm tortillas.
Make-Ahead: Refrigerate leftovers for up to 3 days. To re-crisp the chicken skin, warm the thighs in an air fryer for a few minutes.
Nutritional Information (per serving)
| 653 | Calories |
| 27g | Fat |
| 54g | Carbs |
| 53g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 653 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 8g | 38% |
| Cholesterol 208mg | 69% |
| Sodium 1630mg | 71% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 18g | 63% |
| Total Sugars 3g | |
| Protein 53g | 106% |
| Vitamin C 24mg | 26% |
| Calcium 133mg | 10% |
| Iron 6mg | 36% |
| Potassium 1228mg | 26% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
