ONE POT SPANISH CHICKEN, RICE & BEANS
Spanish flavours with a zesty hint of lemon. It’s a one pot wonder which feeds the whole family.
4- 6 chicken thighs skin on
3 tbsp of oil
1 tin of black eyed beans
1 cup uncooked white rice
2 cups chicken stock
1 lemon halved and on of the halves sliced
Chopped parsley, for garnish
Spanish Seasoning Mix:
2 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp chili powder
1 tsp of cumin powder
1/4 teaspoon Italian seasoning
In a small bowl whisk together all ingredients for the Spanish seasoning mix. Set aside half of the seasoning mix.
Cut the lemon in half, then thinly slice one half – for garnish – and reserve the other half for juicing later in the recipe.
Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
Drizzle a large skillet with remaining 1 tbsp of oil and bring to medium heat. Cook chicken skin side down until browned. Transfer to a plate.
In the pan add rice, beans, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately!