Yield: 6-8 servings
6-8 ea skin-on, bone-in chicken thighs
1/2 cup red onion, small diced
3 ea garlic cloves, minced
1 ea can crushed tomatoes 1 ea can black beans 1 Tbsp cumin 1 Tbsp smoked paprika
1 tsp chili powder 2 cups chicken stock 2 ea limes, one juiced and other wedges 1/3 cup chopped cilantro 2 ea avocados, chopped Kosher salt to taste Black pepper to taste
In a wide, shallow skillet, sear off chicken thighs (skin side down) with olive oil until brown then remove from pan and set aside. Add a bit more oil, then the onions and cook until translucent. Once translucent, add garlic and cook until aroma releases before adding half the herbs. Add beans and tomatoes, before adding the spices. Then add chicken stock and lime juice. Season with salt and pepper. Place chicken thighs (skin side up) back into sauce. Put lid on saucepan and cook on low-med heat until chicken is fully cooked through, approx. 30mins. Remove lid, and allow liquid to reduce to desired consistency. Stir in cilantro and avocados. Taste and adjust seasonings as necessary. Serve with lime wedges.
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