One-Pot Chicken with Black Beans, Rice & Chiles

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 T. extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2-1/2 c. chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 t. ground cumin
1 15-oz. can black beans, rinsed
⅓ pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 T. chopped cilantro
 Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides.

Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.

In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.

Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (dress the avocado with lime juice, salt, andn pepper).

Serves 4-6.

Adapted from cooking.nytimes.com.