Best 5 Chicken Thighs With Spicy Black Beans Recipes

Tantalize your taste buds with our delectable Chicken Thighs with Spicy Black Beans, a symphony of flavors that will transport you to culinary heaven. This dish boasts tender, juicy chicken thighs enveloped in a symphony of aromatic spices, perfectly complemented by the bold and zesty flavors of spicy black beans.

Accompanying this main course are two tantalizing side dishes: a refreshing Cucumber Salad with a hint of mint and a creamy Avocado Salsa that adds a touch of richness and creaminess. And to complete your culinary journey, indulge in a delightful dessert – a luscious Chocolate Mousse that will leave you craving for more.

Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can create these culinary masterpieces with ease. Whether you're a seasoned chef or just starting your culinary adventure, this article will guide you through the process, helping you create a memorable and delectable meal that will impress your family and friends.

So, embark on this culinary journey with us and discover the magic of Chicken Thighs with Spicy Black Beans, complemented by the refreshing Cucumber Salad, creamy Avocado Salsa, and the decadent Chocolate Mousse. Prepare to tantalize your taste buds and create a feast that will leave a lasting impression.

Here are our top 5 tried and tested recipes!

CHICKEN WITH BLACK BEAN SAUCE

Chicken with Black Bean Sauce image

Chicken with Black Bean Sauce is a simple, quick stir-fry that takes just 5 minutes to cook! Fermented black beans have such a unique umami favor that you're going to want to make this every week.

Provided by Judy

Categories Chicken and Poultry

Time 40m

Number Of Ingredients 16

Ingredients

2 chicken breasts ((about 12 ounces/340g, cut into 1/8-inch thick slices))
3 tablespoons water
3 teaspoons cornstarch
1 teaspoon oil
2 teaspoons light soy sauce
3 tablespoons oil ((divided))
3 slices ginger ((julienned))
3 cloves garlic ((smashed and chopped))
3 scallions ((chopped and separated into white and green parts))
3 tablespoons fermented black beans ((washed and drained))
1 green bell pepper ((cut into bite-sized pieces))
1 red bell pepper ((cut into bite-sized pieces))
½ teaspoon sugar
1 tablespoon Shaoxing wine
¼ teaspoon salt ((or to taste))
2 tablespoons water

Steps:

Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!

Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 28 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 901 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES

Skillet Chicken With Black Beans, Rice and Chiles image

Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.

Provided by Margaux Laskey

Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 tablespoons extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2 1/2 cups chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
1/3 pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 tablespoons chopped cilantro leaves
Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Steps:

Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

CRISPY ROASTED CHICKEN THIGHS WITH CHIPOTLE-COCONUT SAUCE AND BLACK BEAN-MANGO SALAD

Crispy Roasted Chicken Thighs with Chipotle-Coconut Sauce and Black Bean-Mango Salad image

Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

1/2 small red onion, thinly sliced
2 tablespoons rice vinegar, plus more, for the sauce
3 pounds bone-in skin-on chicken thighs, trimmed of excess fat (6 to 8 thighs)
Kosher salt and freshly ground black pepper
One 15-ounce can black beans, rinsed and drained
1 firm ripe mango, peeled and cut into 1/2-inch pieces
3 tablespoons chopped fresh cilantro
1/2 cup plus 1 tablespoon coconut milk
2 teaspoons chopped chipotle chiles in adobo

Steps:

Preheat the oven to 450 degrees F.
Put the onions in a bowl with the vinegar and soak 10 minutes.
Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.

SPICY CHICKEN AND BLACK BEAN BAKE

Spicy Chicken and Black Bean Bake image

A layered, Mexican-inspired casserole that is easy to throw together and a great way to use up leftovers!

Provided by Peculiah

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

2 cups shredded cooked chicken
1 large red bell pepper, diced
½ red onion, diced
½ cup sour cream
½ cup jalapeno-flavored cream cheese
1 teaspoon taco seasoning mix
½ teaspoon salt
1 (14 ounce) can black beans, rinsed and drained
¼ cup hot water
1 tablespoon ground cumin
6 flour tortillas
1 (16 ounce) jar salsa, or to taste
½ cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix chicken, red bell pepper, red onion, sour cream, cream cheese, taco seasoning, and salt together in a large bowl. Combine black beans, hot water, and cumin in a separate bowl; roughly mash with a fork until evenly mixed.
Layer 3 tortillas into the bottom of a 9x9-inch baking dish. Top tortillas with 1/2 the salsa, 1/2 the black bean mixture, and 1/2 the chicken mixture. Repeat layering with remaining ingredients, ending with chicken mixture. Sprinkle casserole with mozzarella cheese.
Bake in the preheated oven until top is golden, 30 to 35 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 356.6 calories, Carbohydrate 35.8 g, Cholesterol 53 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.3 g, SaturatedFat 7.2 g, Sodium 993.4 mg, Sugar 3 g

SPICY CHICKEN & BEAN STEW

Spicy chicken & bean stew image

This hearty, satisfying one-pot is low fat and easy on the washing up

Provided by Good Food team

Categories Dinner, Main course

Time 1h35m

Yield Serves 6

Number Of Ingredients 12

Ingredients

1¼ kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
1 tbsp olive oil
2 onions, sliced
1 garlic clove, crushed
2 red chillies, deseeded and chopped
250g frozen peppers, defrosted
400g can chopped tomatoes
420g can kidney beans in chilli sauce
2 x 400g cans butter beans, drained
400ml hot chicken stock
small bunch coriander, chopped
150ml pot soured cream and crusty bread, to serve

Steps:

Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
Stir through the coriander and serve with soured cream and crusty bread.

Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium

Tips:

Choose the right chicken thighs: Look for bone-in, skin-on chicken thighs for the best flavor and texture.
Dry the chicken thighs thoroughly: This will help them to brown evenly and get crispy skin.
Use a well-seasoned cast iron skillet: This will help to create a flavorful crust on the chicken thighs.
Don't overcrowd the skillet: Cooking the chicken thighs in batches will help them to cook evenly.
Cook the chicken thighs until they are cooked through: The internal temperature should reach 165 degrees Fahrenheit.
Let the chicken thighs rest before serving: This will help the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

These chicken thighs with spicy black beans are a delicious and easy weeknight meal. The chicken thighs are juicy and flavorful, while the black beans add a spicy kick. Serve this dish with your favorite sides, such as rice, quinoa, or roasted vegetables.