Zippy Slippy Chicken with Rice and Beans
Treat your taste buds to a vibrant and flavorful experience with Zippy Slippy Chicken with Rice and Beans—a one-skillet wonder that’s as zesty as its name suggests. Featuring tender, caramelized chicken thighs marinated in a tangy blend of lime juice, honey, soy sauce, and smoky spices, this dish is packed with bold, savory depth. Paired with fluffy white rice simmered in chicken broth and tossed with hearty black beans, fresh cilantro, and scallions, this recipe delivers a satisfying, protein-packed meal perfect for weeknight dinners or casual gatherings. Easy to prepare in just under an hour, this dish brings a balance of sweet heat and earthy comfort to your table, making it an irresistible choice for those who crave big flavors with minimal effort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 piece jalapeño
- 1 cup white rice
- 2 cups chicken broth
- 1 can canned black beans
- 2 tablespoons cilantro
- 2 pieces scallions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a small bowl, whisk together lime juice, honey, soy sauce, minced garlic, cumin, and smoked paprika to create the marinade.
Slice the jalapeño thinly and add it to the marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Let it marinate in the fridge for at least 15 minutes or up to 1 hour for more flavor.
While the chicken is marinating, rinse the white rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil, then add the rice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover, reduce the heat to low, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
Drain and rinse the canned black beans. Gently fold them into the cooked rice, then cover the pan and keep warm.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, remove the chicken from the marinade and shake off excess. Cook the chicken for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the exterior is caramelized.
Chop the cilantro and slice the scallions thinly. Stir them into the rice and beans mixture.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 6473 mg | 281% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 41.5 g | ||
| Protein | 158.8 g | 318% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 426 mg | 33% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3937 mg | 84% | |
*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.
