Oven-Baked Tomatillo Chicken Thighs with Rice, Black Beans & Jalapeño
Ready to Cook

Oven-Baked Tomatillo Chicken Thighs

with Rice, Black Beans & Jalapeño

55 MIN
2 Servings
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    From the Test Kitchen

    Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these 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
      810 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Tomatillo Chicken Thighs with Rice, Black Beans & Jalapeño
    Title
    • 12 oz Boneless, Skinless Chicken Thighs
    • ½ cup Long Grain White Rice
    • 1 15.5-Oz Can Black Beans
    • ½ lb Grape Tomatoes
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ⅓ cup Tomatillo-Poblano Sauce
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 1 Single-Use Aluminum Tray
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients & make the base
    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. In the tray, combine the rice, drained beans, tomatillo sauce, tomatoes, and as much of the pepper 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 the tray. Season with salt and pepper; stir to thoroughly combine.

    Prepare the chicken & bake the tray
    2 Prepare the chicken & bake the tray

    Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 39 to 41 minutes, or until the rice is tender and the chicken is cooked through.* Leaving the oven on, remove from the oven.

    Finish & serve the dish
    3 Finish & serve the dish

    Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Enjoy!

    Tips from Home Chefs

    Oven-Baked Tomatillo Chicken Thighs

    Prepare the ingredients & make the base
    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. In the tray, combine the rice, drained beans, tomatillo sauce, tomatoes, and as much of the pepper 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 the tray. Season with salt and pepper; stir to thoroughly combine.

    2 Prepare the chicken & bake the tray

    Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Arrange the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 39 to 41 minutes, or until the rice is tender and the chicken is cooked through.* Leaving the oven on, remove from the oven.

    Prepare the chicken & bake the tray
    Finish & serve the dish
    3 Finish & serve the dish

    Carefully remove the foil. Evenly top with the cheese. Return to the oven and bake 5 to 7 minutes, or until the cheese is melted. Remove from the oven. Enjoy!

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