Juicy Chicken Thighs, Spanish Rice + Beans

i know what YOU’RE making for dinner tonight.. arroz y frijoles de olla con pollo 👌🏽

my mom’s recipes always hit the spot and she’s been teaching me all her secrets 👀

spanish rice:

you’ll need 2Tbs avo oil on a pan and turn it up to medium heat. place 1C of short grain white rice in the pan with 1/4 sliced onion and a couple garlic cloves, minced. brown the rice by lightly moving it around with the oil, onion and garlic til it’s nicely toasted. meanwhile, make your red sauce - place 2 raw tomatoes, 2 garlic cloves, 1/4 onion, 1tsp salt and 2C filtered water in the blender. blend for a minute and pour it on the rice. move it around lightly so everything is incorporated. turn the heat to low and cover the pan until the water evaporates. trust me, it’ll be the fluffiest, most delicious spanish rice you’ll ever make!

beans:

bring 3 garlic cloves, 2C beans, salt, and 4 quarts water to a boil in a large pot. reduce heat to medium-low and simmer gently, uncovered, skimming surface and stirring occasionally and adding more water as needed to keep beans covered, until beans are tender, 1-2hrs.

juicy chicken thighs:

bake at 430 with 1/2 tbs avo oil, generous amount of salt, garlic powder and cumin. 2-3 tbs coconut aminos, you wanna make sure they’re fully coated. flip halfway through, about 20 minutes each side. check to make sure thighs reach 175 degrees — a meat thermometer has been a game changer. this ensures the juiciness and avoids over cooking meat.

this meal is one of my favorites and hope you dig it too!