One-Pot Chicken Thighs With Cilantro-Lime-Black Bean Rice

• 1 tablespoon olive oil
• 4 skin-on, bone-in chicken thighs
• salt and ground black pepper to taste
• 2 cups chicken broth
• 1 cup uncooked jasmine rice
• 1/2 cup water
• 4 garlic cloves, minced
• 1/4 teaspoon salt
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice, or to taste

1. Heat olive oil in a large skillet over medium-high heat. Season skin side of chicken with salt and pepper. Place in the hot skillet, skin-side down. Cook until golden brown but not burned, about 5 minutes. Flip, reduce heat to medium, and sear until golden brown on the other side, about 2 minutes. Remove chicken from skillet.
2. Combine chicken broth, rice, water, garlic, and 1/4 teaspoon salt in the same skillet. Bring to a boil and mix well. Place the chicken on top, forming wells in the rice. Reduce heat to low. Cover with a lid and simmer until rice is tender and chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. Remove chicken from skillet. Mix in black beans, cilantro, and lime juice. Serve together.

olive oil, skin, salt, chicken broth, jasmine rice, water, garlic, salt, black beans, fresh cilantro, lime juice

Taken from www.allrecipes.com/recipe/263029/one-pot-chicken-thighs-with-cilantro-lime-black-bean-rice/ (may not work)