I love a meal that’s short on time but big on flavor. My one-pot chicken, rice, and beans dish is just that. It has a low investment for prep but the flavor pay off is huge! I enjoy making this dish when I want something hearty, comforting and satisfying. It’s really a versatile dish because you can choose to add as many or as little ingredients as you want.
Don’t like beans? Great, leave them out! Love vegetables? Add as many as you like. You can use pretty much any part of the chicken with this dish but I highly recommend dark meat so that you can keep the juiciness of the meat. In this example, I used chicken drumsticks but feel free to use chicken thighs, leg quarters or wings.
Add a side of plantains to this dish and you’re really in business. I love the latin flair that this dish has and really enjoy switching it up every time I make it. If you’re more carb conscious or you simply don’t love rice, feel free to replace the rice with quinoa or even cauliflower rice. For cauliflower rice, just reduce the liquid a bit to ensure you don’t end up with a soupy mess.
Ok, I think I’ve done enough talking to introduce this recipe. Let’s get right into it!
- 4 pieces of bone-in chicken: Drumsticks+ Thighs or Whole Wings
- 1/2 cup Jasmine Rice or Quinoa
- 1 cup Black Beans, Kidney Beans or Green Pigeon Peas
- Veggies: *optional*: Mushrooms, Corn, Carrots or Spinach
- 2-3 cloves of Garlic, minced+ 1 small Onion, diced
- Spice blend:
- 1/2 tsp All Purpose Seasoning
- 1/2 tsp Smoked Paprika
- 1/2 tsp powdered chicken bouillon
- Salt + pepper to taste
- 1 cup Chicken Broth
- 1 tbsp of Coconut Oil + 1 tbsp Butter for cooking
- Cast Iron Skillet or any pan that can go from stovetop to oven
- Sliced green onions to garnish
- Heat oven to 400 degrees.
- Wash and pat dry chicken with paper towels.
- Combine powdered seasoning in a small bowl and mix together.
- Season chicken with seasonings and a drizzle of olive oil, leaving 1/2 tsp of seasoning mix to remain for later.
- To cast iron, on medium heat, add oil and butter and brown chicken on each side for five minutes until golden brown.
- Remove chicken pieces from the pan and set aside on a plate.
- To the same pan, add onions, and saute for 5 minutes or until translucent.
- Add rice and toast for 2-3 minutes.
- To the rice and onions, add beans and stir in the remaining seasoning blend.
- Add garlic, salt, and pepper to taste and stir..
- Deglaze the pan with chicken broth and stir to combine.
- Turn off the heat and add the chicken back to the pan on top of the rice and liquid.
- Put the pan in the oven on the top rack and allow it to cook for 20-25 minutes until all the liquid is absorbed and rice is tender and chicken is cooked through.
- The dish is done when chicken juices run clear when pierced with a fork and rice grains are tender to the taste.
- If the dish needs additional time, cover with a piece of foil and put back in the oven on the bottom rack and cook for an additional 10 minutes.
- Sice green onions, garnish and serve hot.
You can add as many vegetables as you like to this dish. Add them when you put the beans in and stir to combine and proceed with all the other steps.
I made this over on my FREE Instagram LIVE cooking demonstration last Friday and it was a HIT. It’s not a fancy dish but I think my followers really enjoyed it because it’s practical and delicious. It’s a technique that you can master and put in your arsenal to use at any time.
Click here to check out some of the results from followers who cooked along with me live.
I hope you’ll enjoy this recipe and make it for yourself, friends, family, and loved ones. And don’t forget, if you make it, shoot me a message over on Instagram so that I can share your masterpiece.
P.S. Check out my last recipe here.