| Portions |
|---|
| Serves 4 to 6 |
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 boneless skinless chicken thighs
- 2 tablespoons butter, divided
- 1 yellow onion, diced
- 2 garlic cloves, thinly sliced
- 1 (540 ml) can black beans, drained and rinsed
- 1 cup long grain white rice
- 2 ¾ cups low-sodium chicken broth
For the toppings:
- 2–3 avocados
- 1 lime
- 1 garlic clove, minced
- ¼ cup chopped cilantro
- Salt
- ½ cup sour cream
- ¾ cup plain Greek yogurt
- 2–3 tablespoons Tex Mex seasoning
- 3–4 cups shredded romaine lettuce
- 2 cups grated cheddar cheese
- 1 ½ cups halved or quartered cherry tomatoes
- 2–3 green onions, thinly sliced
Directions
- Heat your oven to 375ºF and set out a large cast iron skillet, Dutch oven, or high-sided sauté pan over medium-high heat.
- In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, dried oregano, onion powder, salt, and pepper. Scatter about 2 teaspoons of the spice mixture over the chicken thighs and add 1 tablespoon of butter into the pan. Roll the thighs up like how they are packed when you buy them – this will help keep them moist – and sear the top of the thighs for 3 to 4 minutes or until golden brown. Set aside.
- Meanwhile, turn the heat under the pan down to medium. Add the remaining butter to the pan along with the onion and garlic. Stir, scraping the bottom of the pan to lift off any stuck-on bits, then add in the beans and rice and sprinkle over the remaining seasoning, stirring well to combine.
- Remove the pan from the heat and pour in the broth. Place the chicken on top, seared side up, and cover the pan with a tight-fitting lid or aluminum foil. Transfer to the oven and cook covered, for 40 minutes. Remove the lid and continue to cook for 10 minutes or until the chicken is cooked through, the rice is tender, and the liquid has been absorbed. Set aside for 10 minutes to rest.
- Meanwhile, prepare the toppings. Mash the avocados with the lime juice and garlic. Stir through the cilantro and season with salt. In a separate bowl, whisk together the sour cream, yogurt, and Tex Mex seasoning.
- Once the chicken and rice have rested, spoon over the guacamole and sour cream mixture. Alternatively, you can spread the guacamole into a layer and top with a layer of the sour cream mixture like you would with a classic 7-Layer Dip. Scatter over the lettuce, cheddar cheese, tomatoes, and green onions and serve.