Oven-Baked Chicken Thighs with Lime Rice & Beans by Tanerxaydin

Ingredients

• 4 chicken thighs, skin-on
• 200 g long-grain rice
• 1 small onion
• 2 cloves garlic
• 1 red chili (optional)
• 1 can (240 g drained) black beans
• 450 ml chicken broth
• 1 tsp paprika powder
• 1/2 tsp ground cumin
• 1 bay leaf
• 2 tbsp olive oil
• 1 tsp salt (to taste)
• 1/2 tsp black pepper (to taste)
• 1 lime
• 1/4 cup fresh coriander, chopped

Instructions

1. Preheat the oven to 180°C (fan 170°C).
2. Rinse the rice under cold water for about 20-30 seconds until the water runs clearer, then let it drain well.
3. Pat the chicken thighs dry and season them generously with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika powder, and 1/2 tsp cumin.
4. Heat a large ovenproof pan over medium heat with 2 tbsp olive oil. Place the chicken thighs skin-side down and sear them for about 6-8 minutes until the skin is golden and crispy. Turn them briefly for about 1 minute, then remove them from the pan and set aside.
5. Finely dice the onion, slice the garlic, and finely chop the chili.
6. In the same pan, sauté the onion for about 2 minutes until slightly softened. Add the garlic and chili and cook for another 1-2 minutes until fragrant.
7. Add the rinsed rice and toast it for 1 minute, stirring so it absorbs the flavors from the pan.
8. Pour in the chicken broth and add the bay leaf. Stir once, then nestle the chicken thighs back into the pan on top of the rice with the skin facing up.
9. Transfer the pan to the oven and bake for about 15 minutes.
10. Stir in the drained black beans around the chicken, return the pan to the oven, and bake for another 10 minutes until the rice is tender and the chicken is cooked through.
11. Finish the dish with fresh lime zest and lime juice from 1 lime, then scatter 1/4 cup chopped coriander on top before serving.