Ingredients
- Bone-in, skin-on chicken thighs
- Basmati rice
- Chicken stock
- Water
- 2 cans black beans, drained
- Garlic, minced
- Hot sauce
- Smoked paprika
- Paprika
Directions
- Cook the basmati rice in a mixture of one cup of chicken stock and one cup of water for about 10 minutes. Stir constantly and add more broth/water if needed. Drain well.
- Transfer the rice to a large bowl. Add the drained black beans, garlic, paprika, and hot sauce, Mix well, then spread evenly in a baking dish.
- Season the chicken. Pat the chicken thighs dry. Peel back the skin without removing it. Add hot sauce and smoked paprika under the skin, then pull the skin back into place. Sprinkle the tops with paprika.
- Assemble. Place the chicken thighs, skin-side up, directly on top of the rice and black bean mixture.
- Bake. Bake at 400°F for 30 minutes.
- Broil. Switch the oven to low broil and broil for about 10 minutes, until the skin is browned and crisp. Keep an eye on it during broiling so the skin doesn’t burn.
- Check that the thickest part of the chicken reaches at least 165°F before serving.