One-Pot Chicken Thighs with Blackeye Peas and Rice

This easy one-pot chicken thigh recipe is seasoned with a special seasoning blend inclusive of smoked paprika, ginger, and cayenne. and is paired with blackeye peas and jasmine rice.

Historically, I’ve preferred white meat to dark meat when it comes to chicken. After meeting my husband seven years ago this swiftly changed. A self-proclaimed master of chicken thigh preparation, he opened my eyes to the flavorful, juicy, and also forgiving nature of this dark meat. I became a quick convert — and along with this, I became obsessed with trying out new ways to prepare and elevate this type of poultry.

A few months ago a good friend mailed me the following One-Pot Chicken Thighs recipe from the New York Times. This recipe provided me with some baseline inspiration and I spent months testing different variations and methods for this dish. After much recipe testing, I’ve finally landed on what I call my “signature version.” This recipe has been a welcome addition to our dinner repertoire, perfect for a casual meal or a star player at a more formal dinner party.

Because I’ve made this dish so many times, there are a few tips I’ve learned along the way that have made the process go much more smoothly.

Tips for One-Pot Chicken Thighs with Blackeye Peas

1. Season the chicken and allow it to marinate for at 3 hours before serving (overnight or the morning I plan to make this dish is typically my strategy).
2. Make sure the chicken thighs are brought to room temperature before preparing. This makes for a more even browning process which leads to crispier skin and juicier meat.
3. Pan size matters – I attempted to make this dish in a 14 inch cast iron skillet and it was far too large. My suggestion for this dish is a 12-inch cast iron skillet.
4. Make sure the rice is sprinkled in an even layer on top of the black-eyed peas (after sprinkling I use a rubber spatula to ensure the rice is evenly distributed). This allows the rice to cook evenly.
5. Lastly, two cups of chicken broth may not feel like enough – but it is! Even adding just a little more can increase the cook-time or will make the rice mushy as it may not absorb all of the liquid.

One-Pot Chicken Thighs with Blackeye Peas Recipe

Ingredients

• 6 Bone-In Chicken Thighs (2-3 Pounds)
• 1 Tablespoon Sea Salt
• 1 Teaspoon Coarse Black Pepper
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Ground Ginger
• 1/2 Teaspoon Cayenne Pepper
• 2 Tablespoons Peanut Oil (alternatively you can use Olive Oil or Vegetable Oil)
• 1 Medium Red or Green Bell Pepper (Chopped)
• 1 Medium Onion (Chopped)
• 1/2 Cup Celery (Chopped)
• Additional salt and pepper for taste
• 4 Cloves of Garlic
• 1 Can Black-Eyed Peas (or Black Beans) 15.5 oz
• 1 Pound Cherry Tomatoes Halved
• 1 Cup Parboiled Jasmine Rice (Rinsed in sieve)
• 1 Scotch Bonnet Pepper
• 2 Cups Chicken Broth
• Lime and Chopped Scallions (for garnish)

Instructions

Total Time: 1 Hour | Prep time: 20 minutes | Cook Time: 40 minutes

1. Combine sea salt, black pepper, smoked paprika, ginger in a small bowl. In a larger bowl, place the chicken thighs and season generously on both sides. Cover and refrigerator for at 3 hours (overnight is preferred). Remove chicken thighs from the refrigerator at least 30 minutes before preparing (to bring the meat to room temperature).
2. Preheat the oven to 375 degrees. In a 12-inch skillet (preferably cast-iron) heat the peanut oil on medium heat. Place chicken thighs in pan and brown both sides for roughly 3-5 minutes until it achieves a nice sear on each side. Remove chicken thighs from pan and transfer to a plate.
3. Add onion, bell pepper, and celery to pan and sauté for five minutes until soft.
4. In a separate small saucepan bring chicken broth to a boil on medium heat. At the same time add garlic, to skillet and season with additional salt and pepper. Stir and cook for an additional five minutes.
5. Add blackeye peas and cherry tomatoes to pan.
6. Sprinkle rice in an even layer on top of the blackeye peas and tomatoes. Using a spoon or rubber spatula to ensure the rice is evenly spread on top of blackeye peas. This will prevent the rice from burning.
7. At this point, the chicken broth should be at a boil. Add the chicken broth to the skillet.
8. Using a fork poke a few holes in the scotch bonnet pepper. place in center of skillet over top of rice.
9. Return chicken to pan skin side up. and place skillet in oven, uncovered, for 40-45 minutes. The rice should fully absorb the chicken broth and chicken should reach an internal temperature of 165 degrees.
10. Remove from oven and squeeze fresh lime juice over top of chicken thighs and garnish with additional lime wedges and scallions before serving.