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
+$9.49/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    790 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Oven-Baked Tomatillo Chicken Thighs with Rice, Black Beans & Jalapeño
Title
  • 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
  • 2 oz Sliced Pickled Jalapeño Pepper
  • ⅔ cup Tomatillo-Poblano Sauce
  • ½ lb Grape Tomatoes
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • 2 Single-Use Aluminum Trays
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. Between the two trays, evenly divide 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 each tray. Season with salt and pepper; stir to thoroughly combine.

Prepare the chicken & bake the trays
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 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. Between the two trays, evenly divide 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 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 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 trays
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!

Browse Steps
1 of 3