so one night a week Jules and I throw axes in the backyard ax throwing lead so
we need something that's easy to cook delicious easy to eat and will give us
the fuel we need to win welcome friends welcome back to the channel today we're
going to do another sort of one pan chicken and rice dish this time it's
chicken rice black beans a little bit of tomato and some hot pepper cinnamon and
cumin so there's a there's a lot of spices going on in in this mix so I've
got some chicken thighs here of course you could use whatever chicken you like
and I'm just putting salt and pepper on both sides just to start building that
flavor
okay the pan is hot these induction burners heat up really quickly so I'm
gonna hit this with a little bit of oil now what I have here is a cast iron pan
it's an enameled cast iron pan that can go in the oven and something that you
can put in the oven is very important for this dish because we're gonna finish
it in the oven so this oil will heat up really quickly and as soon as it's hot
put the chicken in skin side down
and we're just trying to brown the chicken we just want to get a little bit
of color on both sides we don't need to worry about cooking it all the way
through okay see good color doesn't need to be too brown because it is gonna go
back into the oven to finish browning okay I'm gonna say that the chicken has
a good initial browning so I'm gonna take it out of the pan stick it in a
bowl put it on our plate whatever you've got doesn't have to be fancy and now
back into the pan with a couple of bell peppers and a diced onion okay and we
just want to fry this off until it's softened and the onions are translucent
and I've used a red pepper and an orange pepper because that's what I got at the
grocery store I'm one of those people that shakes my head and you know sort of
rolls my eyes when I see cookbooks or chefs
telling you that you have to use a certain color use what you can get use
what you like I don't think the color of your bell pepper really matters all that
much maybe it does leave me a comment and tell me what you think okay that
doesn't take long to soften up so now we're gonna put in the spices and the
first thing to go in is a cinnamon stick some ground cumin some hot pepper and
I've just sliced these into larger pieces and then some garlic so I've got
three cloves here as much as you like or as little as you like and I'm just gonna
put that through press because who wants to chop garlic now we just give that a
stir and we're just gonna fry this until it
becomes nice and fragrant which again won't take very long
okay looking good next in is the chicken stock okay so I've got this on medium
high heat I want to bring you stock up to a boil before I add the rice I've
also held some of the stock back so that I can adjust it later if I need to I can
add a little bit more so as this comes up to a boil you can put in your can of
black beans and of course these are rinsed before I put them back into the
can to show you that I was using canned black beans and a can of cherry tomatoes
now if you live somewhere where you can get fresh cherry tomatoes all year round
use them if you grow cherry tomatoes in your garden like I do use them we just
happen to be at a time of the year where I don't have them and I like to have a
couple of cans in the larder because they work really well in a dish like
this look the stock reach a boil and I mean it doesn't have to be a raging boil
but just just so that you see that it's starting to come up to temperature okay
a few bubbles close enough now we put in the rice and I'm using basmati rice
because I really like basmati rice I think the longer grain works well in
this dish but again if you have a favorite rice or you have a rice that's
always in your cupboard go ahead and use it it doesn't have to be buzzed Motty
I'm just going to kind of sprinkle this on carefully make sure it gets
everywhere all over the counter too apparently now I put the chicken back on
skin side up and we just lay it on top and as chef Jon says pour in the
accumulated juices and the last thing is a little bit of salt and pepper on top
probably doesn't need much but I find just a little bit of dressing at the end
really helps the flavor later and it helps to crisp up that skin
and I've got an oven preheated at 375 and I'm just gonna stick this in and
it'll cook for 45 minutes to an hour until the chicken is fully cooked
through hey Jules Hank Lynch oh so friends we have here some supper
yes another one pan meal tribute right yep chicken and rice thank you
this time though I put in some black beans and there's some extra spicing in
there so I can smell it it's got a very uh I can't quite put my fingers on it my
finger on it well it smells great though there you go here's the bark Oh cinnamon
cinnamon and cherry tomato oh okay yeah zoom in you got it so I mean the chicken
the chicken is gonna taste like chicken it's gonna be moist and it's gonna
there's really low all right so I'm gonna taste the chicken I don't taste
the beans and the flavors all in the rice yeah absolutely
I mean how hot is it mmm I just wait mmm let's talk what the smells more that's
nice something for my case I think I would up the cumin a little bit I think
you could still approach a little bit more cumin and maybe another cinnamon
stick you get a lot of cinnamon on the nose but it's not so forward in the
flavor but that's the thing about cinnamon right cinnamon is all about the
smell really there's no no flavor to cinnamon if that makes sense this is ohm
yeah flavor in your mouth - cinnamon if you're not smelling it you don't have
don't have it um I think this is a nice change from the other flavorings that we
often put in our rice dishes yeah and and the hot pepper you can go as hot or
not as yeah and then the the cherry tomatoes again you could put in
different colors if you don't want to just have red and you would go well like
I think if you complan like some cauliflower cauliflower
broccoli on the side yeah would be kinda nice I think you could probably even if
your pan is the right size slip some broccoli right into this okay so would
you bring too much extra moisture into the hole I don't think it would you
maybe cut back a little bit on the on the on the chicken stock
now I didn't I held some chicken stock back and I didn't put any more in Oh
while it was cooking and it probably could have used just a little bit less
than I did put in I was gonna say it it doesn't seem like you you're doing with
that it don't have to have to watch it you have to watch it and I love
everything's the same mm-hmm right everybody's ovens different everybody's
pan is different the rice can be different the weather can be different
there's so many variables but that doesn't mean it's difficult just a
matter of looking and going oh yeah that looks like it needs some more yeah and
it's not anything you don't have to hover over it you can just you know take
a look pretty casual keep it casual if you're me you forget so you have to set
a timer to go and look but other people seem to have a knack for looking for you
clean regularly I kind of remember most of the time so
give this one a try thanks for stopping by see you again soon take care
you