Chicken Rice And Beans Pilaf
This is another in our Pandemic Pantry cooking series - you can make this rice pilaf recipe, with any meat, any beans, and any spices. Just follow the basic pilaf recipe method and you'll have a great tasting rice meal idea using the stuff in your cupboard during these trying times of quarantine cuisine.
Ingredients
| Bone in skin on chicken thighs | 6 | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Olive oil | 1 Tablespoon | |
| Onion | 1 | |
| Celery stalk | 1 | |
| Carrot | 1 Small | |
| Garlic | 2 Clove (10 gm) | |
| Dry oregano | 1 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Uncooked long grain rice | 3/4 Cup (12 tbs) | |
| Black beans | 1 Can (10 oz) , drained | |
| Chicken broth | 1 1/2 Cup (24 tbs) |
Directions
MAKING:
1. Preheat oven to 180ºC (350ºF)
GETTING READY:
2. Season the chicken on both sides with salt and pepper.
3. Heat and oil an ovenproof pan; brown chicken on both sides.
4. While chicken browns, dice the onion, celery, and carrot.
5. Transfer browned chicken to a plate.
6. In the same pan; sauté the cumin, celery, carrot, and onion until translucent.
7. Stir in the basmati, oregano, and chili powder.
8. Continue to cook for 2-3 minutes.
9. Stir in the chicken stock and beans; bring to a boil.
10. Return the chicken to the pan, skin side up and then transfer to oven uncovered.
11. Bake for 35 - 40 minutes uncovered or until chicken is cooked through.
SERVING:
12. Serve and Enjoy!
Recipe Summary
