Chicken with Black Beans and Rice

Chicken, Rice, and Black Beans! Super tasty and simple to make.
By robbluther · Jun 22, 2018 · ·
  1. robbluther
    This is a dish I have been tweaking lately. This is my latest version.

    • 4 Chicken Thighs
    • Salt
    • Black Pepper
    • Red Pepper Flakes
    • Green Onions
    • Kalamata Olives
    • Black Beans
    • Rice
    • Wild Olive Oil
    • Chicken Broth
    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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    N F C, KikisGirls and Yorkshire Coop like this.

Recent User Reviews

  1. N F C
    5/5, 5 out of 5, reviewed Jun 24, 2018
    Looks great! Thanks for sharing the recipe :)
    robbluther likes this.


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  1. GrannyHeeney
    I just did this about 2 hours ago :-o Next time, I'm going to try your Kalamata idea...sounds yummy!
      robbluther likes this.

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