The Times - Serving Waitsburg, Dayton and the Touchet Valley

And just like that, the busy season is upon us. After a full day of spring cleaning the house and freshening up the garden beds, the thought of cooking dinner can feel extra daunting. This is when a satisfying one-pot recipe can really come in handy. Big flavor with fewer dishes. Here chicken thighs are roasted crisp over a bed of cumin spiced black beans and rice. Served with some fresh avocado and lime, this comforting meal has become a new weeknight favorite.

Ingredients:

6 to 8 bone-in, skin-on chicken thighs (about 3 pounds)

Salt and fresh ground black pepper

2 tablespoons olive oil

1 large white onion, chopped

1 red bell pepper, halved and sliced

2 cups chicken stock

1 jalapeño peppers, seeded and chopped

1 cinnamon stick

3 garlic cloves, minced

1 teaspoon ground cumin

½ teaspoon ground cayenne

1 (15-ounce) can black beans, drained and rinsed

5 ounces cherry tomatoes, halved

1 cup basmati rice, rinsed in mesh strainer

¼ cup chopped fresh cilantro

Options for garnish:

Fresh lime wedges

Sliced avocado

Sour cream

Radishes

Pickled red onion

Directions:

Preheat the oven to 375 degrees. Season both sides of the chicken thighs with salt and black pepper. Heat the oil in a 12-inch heavy, ovenproof skillet over medium-high heat. Working in batches, brown the chicken until deeply golden all over, 3 to 5 minutes per side. Transfer to a plate and set aside. Add the onion and bell pepper to the pan and sauté until starting to soften, about 5 minutes. Season with a pinch of salt and pepper.

In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the jalapeños, cinnamon, garlic, cumin, and cayenne to the onion mixture. Continue to cook for another 2 minutes then add the beans and tomatoes. Generously season with salt and pepper. Sprinkle the rice over the top in a single layer. Don't stir, leave the bean and onions on the bottom. Gently pour the boiling stock into the skillet to just cover the rice and vegetables. You might need to use a little more or less depending on pan size. Arrange the chicken, skin side up, over the top along with any accumulated juices on the plate.

Carefully, set skillet on middle rack of oven and bake, uncovered, for 35 to 40 minutes. The chicken will be perfectly crispy and golden, while the rice should be cooked tender. Sprinkle cilantro over the top and allow the dish to rest for a few minutes. Serve chicken in bowls on top of the rice and beans. Garnish with your favorite toppings, such as sour cream, fresh lime, and sliced avocado.

Notes:

The 12-inch size of the skillet is a very important factor to the success of this dish. Too much smaller or bigger and you could risk under or over cooking the rice. I used a cast iron skillet. To catch any possible overflow, I placed a sheet pan lined in foil on the rack below the skillet.

This recipe has a delightfully balanced chili flavor. However, you can adjust the heat to your taste by reducing or increasing the cayenne. If jalapeños are too spicy, try using a milder chili like a poblano or Anaheim. If you want more heat, try increasing the chilis or adding some chopped serrano peppers.

Enjoy.