One Pan Meal: Chicken with Black Beans & Coconut Rice
My hubby got me a cast iron skillet for Christmas and I've been using it for just about everything. It's my new favorite kitchen tool! I keep discovering new ways to use it and it's clear that it is perfect for 'one pan' meals. It makes cooking dinner and cleaning up so easy.
This meal started out as a "what can I throw together to make dinner" experiment and it was a huge hit. It has become a regular in our home. All it takes is 1 pan, some chicken, rice and whatever else you want to mix in. Dinner is ready in under an hour, the rice is soft on the middle, with crispy edges. The coconut milk makes everything moist and delicious, so no fear of dry chicken. And leftovers make a perfect lunch!
You will need:
- 4 (or more) Chicken thighs (breasts will work but must be sliced thin)
- 1 cup of rice (basmati, it cooks up super fast and lovely)
- 1 can of coconut milk (unsweetened. Full fat preferred)
- 1 can of black beans (drained)
- Additional veggies as you desire, like mushrooms!
- Garlic powder
- Any other spices you want for flavor
Preheat oven to 350
Season black beans, set aside.
Season both sides of the chicken with spices
Over medium high heat- In large flat bottomed, oven safe skillet, brown chicken on both sides, but do not cook it all the through. (If using breasts, warm 1tbs of oil in the pan before cooking chicken)
Once chicken is browned on each side, add any other veggies to the pan. Nestle them in between the pieces chicken so they touch the pan.
Add the can of drained black beans over everything in the pan.
Add the rice, then the entire can of coconut milk. Make sure all the rice is under the coconut milk. You can shimmy the chicken prices around to make sure all the coconut milk gets mixed in. It’s ok to stir things up a bit. If you really think you need more liquid, add a 1/4 cup of water or chicken broth at a time.
Add a sprinkle or so of salt or other spices over the rice, and bring to a boil.
Once boiling, remove from heat and place in the oven uncovered for 20-30 min.
When rice is done, it’s done! Let cool and serve up. I love mine with some broccoli on the side and some Fix Sriracha for some spice ;)
If you try this out, let me know what special twist you put on it! Any different spices? What veggies did you add? I'm tempted to try making this with tofu....anyone else think that would be super tasty?!