One-Pan Key West Citrus Chicken & Rice

Ingredients

• 2 tbsp Salted Perfection Key West Select Blend
• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1.5 cups chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Pat the chicken thighs completely dry with paper towels. Season them thoroughly on all sides with 1.5 tablespoons of the Salted Perfection Key West Select Blend. Save the rest for the rice.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken skin-side down. Cook for about 5 to 6 minutes until the skin is deep golden brown and crispy. Flip and cook for 2 more minutes, then transfer the chicken to a plate. Do not wipe out the pan.
3. Lower the heat to medium. Toss in the diced onion and red bell pepper. Sauté for 3 to 4 minutes until softened, scraping up any browned bits from the chicken. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Stir in the rice and the remaining 0.5 tablespoon of seasoning. Let the rice toast in the pan oil for a minute.
5. Pour in the chicken broth and the drained black beans. Stir well to combine.
6. Nestle the chicken thighs back into the pan, skin-side up, on top of the rice mixture. Bring the liquid to a boil, then immediately reduce the heat to low.
7. Cover the skillet with a tight-fitting lid. Simmer for 20 to 25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
8. Remove from heat and let it rest, covered, for 5 minutes. Fluff the rice around the chicken with a fork.
9. Garnish with fresh cilantro and serve with lime wedges on the side. DUNZO!