Chicken, Rice, and Black Beans

by | Jun 22, 2018 | Robb Decided to Cook | 0 comments

This is a dish I have been tweaking lately.  This is my latest version.

Ingredients:

  • 4 Chicken Thighs
  • Salt
  • Black Pepper
  • Red Pepper Flakes
  • Green Onions
  • Kalamata Olives
  • Black Beans
  • Rice
  • Wild Olive Oil
  • Chicken Broth

Chicken with Black Beans and Rice

Getting Started
First off, start the coals on the grill now.  I am a huge charcoal fan and really like the Cowboy lump charcoal.  It works really well for me.  So the first thing I do is get the coals going.  Don’t put any chicken on the grill until they are super hot and spread out.
Cook your rice!
Rice takes a little while.  We have an amazing rice cooker that cooks rice perfectly everytime.
For 4 thighs, I do 2 cups of rice with 2 cups of chicken broth.  Get that going.
Prepping those thighs.
Last night I made 4 thighs.  In a large bowl, throw the thighs in and sprinkle a liberal amount of salt and black butcher pepper (probably 1-2 tables spoons of each).  Then add about half as much red pepper flakes as you added black pepper. Add about a tablespoon of olive oil.  Toss the thighs to coat them evenly.
Prepping Rice Mixture
So we want to make our rice sexy.  For 2 cups of rice, chop up 6 green onions and about a quarter cup of kalamata olives chopped fine.  We are going to use kalamata olives in place of salt in our rice.
Grilling the Chicken Thighs
Grill chicken to 165 degrees.  I personally grill to about 160 and let it rest.  When I grill I keep the skin side down about twice as long as the other side.  I want the skin to be super crispy when I eat it.  In the picture, I got this thigh a little dark… but I still love that taste.
Finish the Rice
All you need to do once the rice is done is add a can of black beans and stir that up.  Then add your green onions and Kalamata olives. Mix this up evenly.
Putting it all together!
Finally, put your rice in a bowl and lay a nice crispy chicken thigh on top of it.  Drizzle the entire dish liberally with some of that wild olive oil.  I use Greek olive oil by Liokareas.

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