Chicken Thighs with “Burrito Bowl” Rice Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 6 pieces - Chicken Thighs, Bone-in Skin on
  • 1 1/2 cups - White Rice
  • 1 cans - black beans, 15.5 ox drained/rinsed
  • 1 whole - Onion (Medium Yellow/Spanish), Diced
  • 1 cans - Diced Green Chilies, Small 7 oz can
  • 1 whole - Orange or Yellow Pepper, Diced
  • 1 teaspoons - Dry Oregano
  • 3 cups - Chicken Broth/Stock
  • Directions:

    1. Preheat oven to 350 degrees Fahrenheit
    2. Season the chicken on both sides with salt and pepper
    3. On the stove, heat an oven proof pan or brasier over high heat adding a splash of olive oil
    4. Brown the chicken on both sides and remove from heat and set aside
    5. In the same pan saute onion and orange/yellow pepper
    6. Stir in rice
    7. Stir in black beans, diced green chilies, and oregano
    8. Stir in chicken broth and bring to a boil
    9. Return chicken to the pan skin-side up
    9. Bake partially covered for 45 min

    Brief Description

    One-pot family dinner

    Main Ingredient:

    Chicken Thighs

    Category:  Main Dish

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 45 min


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    Posted On:

    April 18, 2020

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