Brazilian Chicken and Black Beans and Rice
Discover the vibrant flavors of Brazil with this hearty and satisfying Brazilian Chicken and Black Beans and Rice recipe! Juicy, spice-rubbed chicken thighs are seared to golden perfection, then simmered in a rich, savory sauce of black beans, diced tomatoes, and aromatics like onion, garlic, and bell pepper. Finished with tender, fluffy long-grain rice and garnished with fresh cilantro and lime wedges, this dish offers a delightful balance of smoky, zesty, and earthy flavors. Perfect for a family dinner or meal prep, it’s a one-pan wonder that’s both comforting and flavorful. Packed with protein, fiber, and bold spices, this recipe will transport your taste buds to the heart of Brazil!
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced
- 2 cups black beans, cooked or canned (drained and rinsed)
- 1 cup diced tomatoes, canned
- 1 cup chicken broth
- 2 leaves bay leaves
- 1.5 cups long-grain white rice, rinsed
- 3 cups water
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 wedges lime wedges (for serving)
Instructions
Season the chicken thighs with salt, pepper, ground cumin, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the diced onion, garlic, and bell pepper for about 5 minutes, until softened and fragrant.
Stir in the black beans, diced tomatoes, chicken broth, and bay leaves. Nestle the chicken thighs back into the pan, covering them with some of the sauce. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 25 minutes, allowing the chicken to become tender and absorb the flavors.
While the chicken cooks, prepare the rice. In a medium saucepan, bring the water to a boil. Add the rinsed rice and a pinch of salt (optional). Reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Once the chicken is cooked, remove and discard the bay leaves. Taste the black bean sauce and adjust seasoning with salt and pepper as needed.
To serve, spoon the cooked rice onto plates, top with the chicken and black bean mixture, and garnish with chopped fresh cilantro if desired. Add a lime wedge on the side for a burst of freshness.
Enjoy your Brazilian Chicken and Black Beans and Rice!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.1 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
