Pollo Asado with Black Beans and Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 740
- Total Fat
- 40 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 259 milligrams
- Sodium
- 919 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 6 grams
- Protein
- 53 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 40 min
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.