South American-spiced chicken, black beans, & rice with avocado, pickled chilies & sour cream from From the Oven to the Table: Simple Dishes That Look After Themselves (page 155) by Diana Henry

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Notes about this recipe

  • MyKitchenInHalfCups on October 11, 2025

    Excellent dish. Simple to put together. I used jalapeño pepper! Be sure to use the full 2.5 cups broth.

  • EskieF on April 19, 2021

    To improve the flavour of this dish, which is a little bland as written, I added Ancho Chili Powder (approx 1 heaped tsp) and Mexican Oregano (dried - approx 1 Tbsp) to the mix with the cumin. Next time, I'm also going to add a small can of sweetcorn (drained), with another fresh chili and a little more stock to cover the bulkier rice/vegetable mix. A great basic recipe for cooking 1 Kg chicken thighs with 170g basmati rice and 600 ml stock in the oven - it can be adapted with many flavourings.

  • breakthroughc on January 10, 2021

    I really liked this recipe and did not find it bland at all, but serving it with something pickled is key. I didn't have pickled peppers, so I used some of my home canned pickled onions. The acidity from the pickles lifts the other ingredients.

  • angrygreycat on January 21, 2020

    My family really liked this. We used bone in skin on chicken thighs. I also used Serranos rather than Fresno chiles which were not available. I didn't find it bland at all but I had a pretty generous hand especially with the cumin, black pepper, onion, and chile. I would definitely make again.

  • sarahj22 on October 24, 2019

    When I first tasted this I felt it was bland and disappointing but I must have underseasoned it, as a good grind of salt and pepper really improved it. DH says the extras make the dish and I agree - we didn't bother with the avocado but the fresh coriander, pickled chillies, lime juice and natural yogurt (my substitute for DH's sour cream) really lifted everything and added freshness. My husband isn't a fan of chicken skin so I used boneless and skinless thighs, which worked well but may also have affected the flavour. The dish itself is fairly mild, even leaving the seeds in the red chillies, and the rice seemed slightly overdone after the specified 40mins cooking time. I would make this again but may spice it a bit more heavily and would check it after 30mins in the oven. A lovely cosy bowlful for the colder months.

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