4 servings

4 chicken thighs ( or equivalent in breasts)

1 cup white rice (I will try brown)

1 1/2 c chicken broth

2 TBLE olive oil

1/2 onion diced

4 cloves garlic, minced

1/2 cup (at least, I would use more) fresh chopped cilantro

1 can black beans drained (equivalent dry, soaked and cooked until just tender even better)

1 lime

salt and pepper to taste

Method

• Season both sides of chicken with salt and pepper– can add other spices as well
• In large skillet, add oil and place chicken skin side down for about 5 minutes or until skin is golden brown. Flip chicken and cook for another 3 minutes
• Take the chicken out and add the onions and cook until translucent.
• Add the rice, stir to coat in the oil and onions and toast for three minutes.
• Add the garlic and then pour in chicken stock and place chicken on top of rice.
• Bring to boil and then cover and simmer for 25-30 minutes or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans and lime juice.  Mix until well-incorporated.
• Serve chicken over rice and can garnish with more cilantro.