Spicy Chicken Thighs with Rice and Beans
Juicy chicken thighs marinated in a spicy blend, served with fluffy rice and hearty beans for a budget-friendly meal.
10 min
Prep
25 min
Cook
4
Serves
520
Calories
Macros · per serving
32g protein
56g carbs
20g fat
Ingredients
For 4 servings
- 4 chicken thigh
- 2 tablespoon olive oil
- 2 clove garlic
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup white rice
- 2 cup chicken broth
- 1 15oz can canned black beans
- 1 cup frozen peas
- 1 lime
- 2 tablespoon fresh cilantro
Instructions
- 1
In a bowl, combine olive oil, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper.
- 2
Add chicken thighs to the bowl, ensuring they are well coated with the marinade. Set aside to marinate for 10 minutes.
- 3
While the chicken is marinating, rinse rice under cold water until the water runs clear.
- 4
In a medium saucepan, bring chicken broth to a boil. Add the rice, cover, and reduce heat to low. Cook for 15 minutes.
- 5
Rinse and drain canned black beans.
- 6
In a large skillet over medium-high heat, add the marinated chicken thighs. Cook for 6-7 minutes on each side until browned and cooked through.
- 7
Once the rice is cooked, add black beans and frozen peas to the saucepan. Stir and cook for an additional 5 minutes.
- 8
Serve chicken thighs over the rice and beans. Squeeze fresh lime over the dish and garnish with chopped cilantro.
Cook it this week.
NeatEat plans Spicy Chicken Thighs with Rice and Beans — and the rest of your week — around your budget, groceries included.