Pimiento Chicken Skillet With Rice and Black Beans Recipe

Name: Pimiento Chicken Skillet With Rice and Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 4 chicken thighs; 4 chicken legs; salt and black pepper (I use seasoned salt); 1 onion, finely chopped; 1 small red bell pepper, seeded and chopped (optional); 1 -2 tablespoon minced fresh garlic; 1 -2 teaspoon dried red pepper flakes (or use cayenne pepper to taste); 1 cup crushed canned tomato; ½ cup bottled pimiento, drained; 1 (15 ounce) can black beans (rinsed and drained, can use less beans); 1 cup uncooked converted white rice; 1 ¾ cups chicken broth or 1 ¾ cups water; 2 tablespoons chopped fresh parsley

Servings: persons

3 tablespoons oil
4 chicken thighs
4 chicken legs
salt and black pepper (I use seasoned salt)
1 onion, finely chopped
1 small red bell pepper, seeded and chopped (optional)
1 -2 tablespoon minced fresh garlic
1 -2 teaspoon dried red pepper flakes (or use cayenne pepper to taste)
1 cup crushed canned tomato
½ cup bottled pimiento, drained
1 (15 ounce) can black beans (rinsed and drained, can use less beans)
1 cup uncooked converted white rice
1 ¾ cups chicken broth or 1 ¾ cups water
2 tablespoons chopped fresh parsley

1
In a large skillet heat oil over medium heat.
2
Season the chicken with salt and black pepper; add to the pan and brown well on both sides; remove to a plate (you can drain some fat but leave some in the pan).
3
Add in onion, red bell pepper (if using) and chili flakes; saute stirring with a wooden spoon for 5 minutes.
4
Add in garlic and cook for another minute.
5
Add in crushed tomatoes and pimientos, stir scraping bottom with a wooden spoon to dislodge and brown bits in the bottom of the pan.
6
Add in black beans, rice, broth, chopped parsley and about 1 teaspoon salt (I use Creole seasoning in place of salt) mix to combine, then place the browned chicken (skin-side down) on top in an even layer.
7
Bring to a boil and simmer until all the liquid is absorbed in the rice (about 12 minutes).
8
Using tongs turn the chicken skin-side up.
9
Reduce the heat to low; cover and cook until the chicken and rice are done (about 15 minutes longer).

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons oil, 4 chicken thighs, 4 chicken legs, salt and black pepper (I use seasoned salt), and more.

Yes, Pimiento Chicken Skillet With Rice and Black Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pimiento Chicken Skillet With Rice and Black Beans

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