6large chicken thighsbone-in preferred, skin removed as desired
2tablespoonsolive oil
For the Rice
½cupdiced onion
1clovegarlicminced
1cuplong-grain rice
3CaliforniaAnaheim chiles, roasted, seeded, peeled and diced OR 1 (4-ounce) can whole chilis (such as Ortega®) diced
¾cupdiced canned tomatojuice reserved
Reserved tomato juice with enough water added to make 1 cup
1cupchicken stock
1cupcorn kernelsfresh, frozen, or canned
115-ounce can black beans, drained and rinsed
Garnish
Lime wedges
Minced fresh cilantro
Instructions
Heat oven to 350°F. Mix the spices together in a small bowl. Remove 2 tablespoons and set aside. Rub the remaining spice mixture over the chicken thighs.
Heat a large skillet over medium-high heat, add the oil. When hot, add the chicken thighs and cook until browned. Remove and set aside.
Lower the heat slightly, then add the onion and garlic, cook until soft, about 5 minutes. Add the rice to the skillet and stir to combine with the onions and to coat the rice with the oil. Stir in the chilis, tomato, water/tomato juice mix, chicken stock, corn, black beans, and reserved spice mixture. Mix well; nestle the chicken thighs into the rice; bring to a simmer, then cover and place the skillet into the oven. Cook for 30 minutes. Uncover and cook for an additional 10 minutes, or until all the liquid has been absorbed. Serve the rice on a plate, top with the chicken pieces. Squeeze the lime juice over the chicken and sprinkle with cilantro if desired.