Ingredients:

  • 1.25 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
  • 1 tbsp avocado oil
  • 1 cup long-grain white rice
  • 15 oz canned black beans, drained and rinsed
  • 1 cup corn kernels
  • 0.5 small white onion, finely diced
  • 3 cloves garlic, minced
  • 1.75 cups low-sodium chicken broth
  • 0.25 cup tomato sauce
  • 0.25 cup fresh cilantro, chopped
  • 1 large lime, juiced
  • 0.5 tsp red chili flakes

Instructions:

  1. Pat the chicken pieces dry with paper towels to ensure a proper sear. Season thoroughly with smoked paprika, cumin, and salt.
  2. Heat avocado oil in a large 12-inch heavy-bottomed skillet over medium-high heat. Add chicken in a single layer and sear until a deep golden-brown crust forms, approximately 5 minutes total. Remove chicken to a plate (it will finish cooking later).
  3. Lower heat to medium. In the same skillet with the remaining fats, add the diced onion and cook until translucent. Stir in the dry rice and minced garlic, sautéing for 2 minutes while stirring constantly to toast the grains.
  4. Pour in chicken broth and tomato sauce, scraping the bottom of the pan to release the fond. Stir in the corn.
  5. Return the chicken and any accumulated juices to the skillet. Bring to a simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 10-13 minutes until rice is tender and liquid is absorbed.
  6. Add the drained and rinsed black beans during the last 5 minutes of simmering.
  7. Remove from heat. Let sit covered for 5 minutes. Stir in fresh lime juice and cilantro, then fluff with a fork. Garnish with red chili flakes if desired.