Pimiento Chicken Skillet With Rice And Black Beans

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 tablespoons oil
• 4 chicken thighs
• 4 chicken legs
• salt and black pepper (i use seasoned salt)
• 1 onion, finely chopped
• 1 small red bell pepper, seeded and chopped (optional)
• 1 -2 tablespoon minced fresh garlic
• 1 -2 teaspoon dried red pepper flakes (or use cayenne pepper to taste)
• 1 cup crushed canned tomato
• 1/2 cup bottled pimiento, drained
• 1 (15 ounce) can black beans (rinsed and drained, can use less beans)
• 1 cup uncooked converted rice
• 1 3/4 cups chicken broth or 1 3/4 cups water
• 2 tablespoons chopped fresh parsley

Recipe

• 1 in a large skillet heat oil over medium heat.
• 2 season the chicken with salt and black pepper; add to the pan and brown well on both sides; remove to a plate (you can drain some fat but leave some in the pan).
• 3 add in onion, red bell pepper (if using) and chili flakes; saute stirring with a wooden spoon for 5 minutes.
• 4 add in garlic and cook for another minute.
• 5 add in crushed tomatoes and pimientos, stir scraping bottom with a wooden spoon to dislodge and brown bits in the bottom of the pan.
• 6 add in black beans, rice, broth, chopped parsley and about 1 teaspoon salt (i use creole seasoning in place of salt) mix to combine, then place the browned chicken (skin-side down) on top in an even layer.
• 7 bring to a boil and simmer until all the liquid is absorbed in the rice (about 12 minutes).
• 8 using tongs turn the chicken skin-side up.
• 9 reduce the heat to low; cover and cook until the chicken and rice are done (about 15 minutes longer).