Chicken with Rice and Beans

Food and Wine
Serves: 4

Three favorite Latin‐American ingredients combine here to make one hearty and
delicious dish that's welcome any time of year. We recommend Goya canned black
beans, which hold up during cooking better than other brands do.

Ingredients

11 tablespoon cooking oil
4 chicken thighs
4 chicken drumsticks
1¾ teaspoons salt
¼ teaspoon fresh‐ground black pepper
1 onion, chopped fine
2 cloves garlic, minced
1 cup canned crushed tomatoes
½ cup bottled pimientos, drained
1⅔ cups drained and rinsed black beans (from one 15‐ounce can)
1 cup rice, preferably medium‐grain
1¾ cups water
2 tablespoons chopped fresh parsley
⅛ teaspoon cayenne
4 lime wedges (optional)

Cooking Method

In a large, deep frying pan, heat the oil over moderately high heat.
1. Season the chicken with ¼ teaspoon of the salt and the pepper and add to the
pan.
2. Cook, turning, until well browned, about 8 minutes in all.
3. Remove.
4. Pour off all but 1 tablespoon of the fat from the pan.
5. Add the onion to the pan and reduce the heat to moderately low.
6. Cook, stirring occasionally, until translucent, about 5 minutes.
7. Add the garlic and cook, stirring, for 30 seconds longer.
8. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge
any brown bits.
9. Stir in the beans, rice, water, parsley, the remaining 1½ teaspoons of salt, and
the cayenne.
10. Arrange the chicken on top in an even layer.
11. Bring to a boil and simmer until all the water is absorbed, about 12 minutes.
12. Turn the drumsticks and reduce the heat to very low.
13. Cover and cook until the chicken and rice are just done, about 15 minutes
longer.
Serve with the lime wedges, if using.