Spicy Chicken Thighs with Black Beans and Corn Rice

This dish features succulent chicken thighs marinated in a blend of traditional spices, served over a flavorful bed of black beans and corn-infused rice. The combination of smoky, savory, and slightly sweet flavors creates a delightful balance, while the textures of tender chicken and hearty beans offer a satisfying meal. Perfect for a family dinner, it meets various dietary needs while keeping the flavors vibrant and appealing.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup long-grain rice
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust for heat preference)
• 2 cups chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a bowl, combine olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper. Add the chicken thighs and coat them well with the marinade. Let marinate for at least 30 minutes.
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent.
3. Add the rice to the skillet, stirring to coat it in the oil and onion mixture for about 2 minutes.
4. Pour in the chicken broth and bring to a simmer. Add the black beans and corn, stirring gently to combine. Season with salt and pepper. Cover and reduce the heat to low, cooking for about 15-20 minutes, or until the rice is tender and liquid is absorbed.
5. While the rice is cooking, heat another skillet over medium-high heat. Add the marinated chicken thighs, skin side down, and sear until golden brown, about 5-7 minutes. Flip and cook for an additional 5-7 minutes until the chicken is cooked through (internal temperature should reach 165°F).
6. To serve, fluff the rice mixture with a fork and plate it. Top with the chicken thighs and garnish with fresh cilantro if desired.