Recipe courtesy of Richmond Flores for Food Network Kitchen

Pollo Asado with Black Beans and Rice

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This hearty roast chicken dinner is packed with comforting flavors, which is highlighted in its delicious mix of rice and beans. Plus, the entire dish is also done in under an hour!
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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Uncover the rice, add the remaining 1 tablespoon vinegar and fluff with a fork. Serve the chicken with the rice.

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