Smoky Chipotle Lime Chicken Thighs with Black Beans

• 6 bone-in, skin-on chicken thighs
• 1 15-ounce can black beans, drained and rinsed
• 1 cup chicken broth
• 2 tablespoons olive oil
• 2 tablespoons adobo sauce from a can of chipotles
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 lime, cut into wedges
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Season chicken thighs with salt and pepper, then sear skin-side down for 5 minutes until golden.
3. 3 Flip chicken, add onion and garlic, and cook for 3 minutes.
4. 4 Stir in adobo sauce, lime juice, cumin, and smoked paprika.
5. 5 Pour in chicken broth and bring to a simmer.
6. 6 Add black beans, cover, and cook for 15 minutes until chicken is cooked through.
7. 7 Garnish with cilantro and serve with lime wedges on the side.

Equipment

• Large skillet with lid

Variations

• Substitute chicken thighs with boneless, skinless breasts for a leaner option.
• Add diced tomatoes for extra tanginess.

Substitutions

• If you can't find adobo sauce, substitute with a mix of chipotle powder and tomato paste.

Pairings

• Mexican rice
• Corn tortillas
• Fresh salsa

Nutrition

Tips

• For a milder flavor, use less adobo sauce or remove seeds from the chipotle.
• Serve with warm tortillas or over rice for a complete meal.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Warm corn tortillas
• Steamed Mexican rice
• Fresh avocado slices

FAQ