Ready to Cook

Mexican-Spiced Chicken Thighs

with Rice, Black Beans & Tomatillo Sauce

55 MIN

4 Servings

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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll coat chicken thighs in a vibrant Mexican-style spice blend before baking them on a bed of rice, black beans, and tomatoes—all mixed together with our zesty tomatillo-poblano sauce.
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Nutrition

PER SERVING
Calories

790 Cals (est.)

View Full Nutrition

fresh

ingredients

24 oz Boneless, Skinless Chicken Thighs
1 cup Long Grain White Rice
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 15.5-Oz Cans Black Beans
½ lb Grape Tomatoes
2 oz Sliced Pickled Jalapeño Peppers
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
⅔ cup Tomatillo-Poblano Sauce
½ cup Sour Cream
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Drain and rinse the beans. Lightly coat the trays with a drizzle of olive oil. Between the two prepared trays, evenly divide the rice, drained beans, tomatillo sauce, tomatoes, and as much of the peppers as you'd like, depending on how spicy you'd like the dish to be. Thoroughly wash your hands immediately after handling. Add 1 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.

2 Prepare the chicken & bake the trays

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the trays with foil; place directly onto an oven rack and bake 38 minutes, or until the rice is tender and the chicken is cooked through.* Leaving the oven on, remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

3 Finish & serve your dish

Carefully remove the foil. Evenly top with the cheddar and monterey jack. Return to the oven and bake 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Serve the baked trays topped with the sour cream. Enjoy!