Dominican La Bandera Chicken with Beans

Ingredients

• 10 oz bone-in chicken thighs
• 1 tbsp olive oil
• 1/2 onion, diced
• 1/2 green bell pepper, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 tsp dried oregano
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth, divided
• 1 can red kidney beans, drained and rinsed
• 1/2 tsp ground cumin
• 2 tbsp chopped cilantro
• Kosher salt and black pepper

Steps

1. Season chicken with salt, pepper and oregano. Brown it in olive oil in a lidded skillet, then add half the onion, half the bell pepper and one garlic clove.
2. Stir in tomato paste and 1/2 cup broth, cover, and simmer until chicken reaches 165°F, about 20 minutes.
3. Meanwhile, cook rice with 1 1/2 cups broth in a covered saucepan until tender, about 15 minutes.
4. For the beans, cook remaining onion, pepper and garlic in a small pan. Add beans, cumin and a splash of broth; simmer until saucy.
5. Fluff rice and divide between two plates with chicken and beans. Garnish with cilantro.

Allergen note: Contains no major allergens as written; check canned beans and broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.