Spiced Chicken Thighs with Pinto Beans and Poblano Pepper

This dish features succulent chicken thighs seasoned with a blend of spices, served alongside creamy pinto beans and roasted poblano pepper. The combination of flavors is both comforting and satisfying, while the poblano adds a gentle heat and smokiness, making it a delightful meal that balances traditional and creative elements. It is a hearty option that is also high in protein and fiber.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup pinto beans, cooked
• 1 large poblano pepper, roasted and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large oven-safe skillet, heat the olive oil over medium-high heat.
3. Season the chicken thighs with cumin, smoked paprika, chili powder, salt, and pepper.
4. Sear the chicken thighs skin-side down for about 5-7 minutes until the skin is crispy. Flip and cook for another 3-4 minutes.
5. Remove the chicken from the skillet and set aside. In the same skillet, add the diced onion and garlic, cooking until softened, about 3-4 minutes.
6. Stir in the cooked pinto beans and diced poblano pepper, mixing well.
7. Nestle the chicken thighs back into the skillet with the bean mixture.
8. Transfer the skillet to the oven and roast for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
9. Garnish with fresh cilantro before serving.