Name: Pollo Asado with Black Beans and Rice
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 12 cloves garlic, minced (about 1/4 cup); 3 teaspoons ground cumin; 3 teaspoons dried oregano; 1 tablespoon grated orange zest, plus 2 tablespoons orange juice; 3 tablespoons distilled white vinegar; 5 tablespoons extra-virgin olive oil; 8 skin-on, bone-in chicken thighs (about 3 pounds), at room temperature; Kosher salt and freshly ground pepper; 1 small onion, finely chopped; 1 1/2 cups long-grain rice, rinsed; 1 15-ounce can black beans, not drained

Directions

Preheat the oven to 400 ̊ F. In a large bowl, whisk 3 tablespoons garlic, 2 teaspoons each cumin and oregano, the orange zest, 2 tablespoons each orange juice and vinegar and 3 tablespoons olive oil. Add the chicken and toss to coat.
Remove the chicken (with as much seasoning as possible) and season with salt and pepper; transfer skin-side up to a rack set on a baking sheet. Roast until browned and crisp and a thermometer inserted into the center registers 165 ̊ F, 30 to 35 minutes.
Meanwhile, make the rice: Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the onion, the remaining 1 tablespoon garlic, 1 teaspoon each cumin, oregano and salt and 1/4 teaspoon pepper. Cook, stirring, until the onion is translucent, 2 to 3 minutes. Add the rice, beans and 1 1/2 cups water. Bring to a boil, then stir, reduce the heat and simmer until the rice begins to absorb the liquid, 8 to 10 minutes. Mix the rice and beans together; flatten the surface. Reduce the heat to low, cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 25 minutes.
Uncover the rice, add the remaining 1 tablespoon vinegar and fluff with a fork. Serve the chicken with the rice.

Photograph by Andrew Purcell

Pollo Asado with Black Beans and Rice

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