Pimiento Chicken Skillet With Rice and Black Beans |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a hearty delicious chicken dish. Make certain to purchase good quality black beans so that they will hold up during cooking. I season this dish using The Best Creole/Cajun Seasoning Mix that I keep in my pantry all the time to add more zing to recipes! You will need a large skillet for this recipe, a large electric fypan will work great, or use a Dutch oven. You can increase the chicken legs and thighs and double all other ingredients if desired, do not double the garlic amount though! Ingredients:
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 white rice |
1 3/4 cups chicken broth or 1 3/4 cups water |
2 tablespoons chopped fresh parsley |
Directions:
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).
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