Cilantro Lime Chicken Thighs with Black Bean Corn Rice

This dish features juicy chicken thighs marinated in a zesty cilantro lime mixture, served over a bed of flavorful rice mixed with sweet corn and hearty black beans. The combination of fresh herbs and spices brings a vibrant taste to this comforting meal, while the rice provides a satisfying base. It's a balanced dish that's both traditional and creatively enhanced, making it perfect for any dinner table.

Ingredients:

• 4 chicken thighs, skin-on
• 1 cup long-grain rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 lime, juiced and zested
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 cups chicken broth
• Salt and pepper to taste

Instructions:

1. In a bowl, mix olive oil, lime juice, lime zest, garlic, cumin, paprika, salt, and pepper. Add chicken thighs and marinate for at least 30 minutes.
2. In a saucepan, heat the chicken broth over medium heat. Add the rice and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
3. In the last 5 minutes of cooking the rice, stir in the black beans and corn, allowing them to heat through.
4. While the rice is cooking, heat a skillet over medium heat. Remove chicken from the marinade and place in the skillet, skin-side down. Cook for 6-7 minutes until skin is crispy, then flip and cook for an additional 6-7 minutes or until cooked through.
5. Once cooked, allow the chicken to rest for a few minutes before slicing.
6. Serve the chicken thighs over the black bean corn rice and garnish with fresh cilantro.