Ingredients Meat & Poultry Chicken Chicken Thighs One-Pan Cuban Chicken with Rice and Beans Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs 15 mins Yield: 4 to 6 Serves Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe. Ingredients ¼ pound thick-cut bacon (about 3 slices), cut into ¼-inch pieces 6 bone-in, skin-on chicken thighs ¾ teaspoon ground cumin Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small yellow onion, finely chopped ½ green bell pepper, diced 5 cloves garlic, thinly sliced 1 ½ cups long-grain white rice 1 teaspoon dried oregano 2 ½ cups low-sodium chicken broth 1 ¾ cups cooked black beans Directions Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate. Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes. Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve. Armando Rafael Cook's Notes This recipe can be made with any kind of beans. You can also use a 15.5-ounce can instead of homemade -- just drain and rinse first. Rate it Print