Ingredients
Chicken Marinade
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¼ cup (120 ml) olive oil
- 1 ½ teaspoon (9 g) kosher salt
- 1 teaspoon (2 g) paprika
- 1 teaspoon (2 g) cumin
- ½ teaspoon (1 g) coriander
- ½ teaspoon black pepper
- 6 pieces chicken thighs, bone-in, skin on
Rice
- 2 tablespoons (30 ml) olive oil
- 2 cups (400 g) long grain rice
- ½ cup (70 g) diced white onion, ¼-inch dice
- 1 tablespoon (11 g) minced garlic
- 1 tablespoon (18 g) tomato paste
- 1 cup (155 g) diced tomatoes, ¼-inch dice
- 1 cup (180 g) corn kernels
- 1 cup (180 g) black beans, canned, rinsed and drained
- 1 cup (146 g) diced zucchini, ¼-inch dice
- ½ cup (72 g) diced carrots, ¼-inch dice
- 1 tablespoon (8 g) minced jalapeno
- 1 teaspoon (6 g) kosher salt
- 4 cups (960 ml) unsalted chicken stock
- ¼ cup cilantro leaves
- 1 limes, cut into wedges
Instructions
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In a small bowl whisk together ¼ cup olive oil, 1 ½ teaspoons salt, paprika, cumin, coriander, and black pepper.
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Pour marinade over chicken set in a baking dish and flip to evenly coat, marinate for 15 to 30 minutes.
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Heat a large skillet or Dutch oven over medium-high heat, and 1 tablespoon of oil.
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Once the oil is hot, add the chicken skin-side down and cook until skin is golden and crispy, 4 to 5 minutes.
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Flip and saute another 2 minutes, transfer chicken to a clean plate.
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If using a Dutch oven to cook the chicken, carefully drain the fat, wash and dry the pan.
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Heat over medium-high heat, add 2 tablespoons oil. Once the oil is hot, add the rice and saute, stirring occasionally until the grains are lightly toasted.
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Add in onion and garlic, saute until aromatics are fragrant, 30 seconds.
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Add in tomato paste, stir to combine and cook 30 seconds.
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Add in diced tomatoes, corn, black beans, zucchini, carrots, jalapeno, and 1 teaspoon salt, stir to combine.
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Add chicken pieces on top of the rice mixture.
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Slowly pour in the chicken stock, and bring to a boil.
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Reduce to a simmer and cover. Cook until the rice is tender, about 20 minutes.
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If desired, transfer chicken to a sheet pan and broil until skin is crispy 3 to 5 minutes.
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Season rice with salt as desired and garnish with cilantro. Serve with lime wedges.
Nutrition Facts
Calories 430 Calories from Fat 135
% Daily Value*
Fat 15g 23%
Saturated Fat 2g 10%
Sodium 1059mg 44%
Potassium 425mg 12%
Carbohydrates 66g 22%
Fiber 5g 20%
Sugar 3g 3%
Protein 8g 16%
Vitamin A 2130IU 43%
Vitamin C 12.5mg 15%
Calcium 51mg 5%
Iron 2.2mg 12%