Achiote-Rubbed Chicken with Coconut Rice and Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken marinated in vibrant achiote spice, served over creamy coconut rice and seasoned black beans. This puerto rican-inspired chicken ready in about 60 minutes pairs chicken thighs, achiote paste, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (14 ratings) Prep: 35 min Cook: 25 min Serves 4 Puerto Rican cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 2 tbsp achiote paste, 1 tbsp lime juice, 1 tsp ground cumin, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper. Add 4 boneless, skinless chicken thighs and coat evenly; let marinate for 30 minutes at room temperature.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through, then remove and set aside.
  3. Step 3: In a medium pot, combine 1 cup long-grain white rice, 1/2 cup coconut milk, 1 cup water, and 1/4 cup cooked black beans. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
  4. Step 4: While rice simmers, heat a small pan over medium heat and add 1/2 diced red onion. Sauté for 3 minutes until translucent, adding a splash of water to prevent burning.
  5. Step 5: Fluff the rice with a fork, mix in the sautéed onions, and serve with the chicken. Garnish with 1/4 cup fresh cilantro.

Frequently asked questions

How long does Achiote-Rubbed Chicken with Coconut Rice and Black Beans take to make?

Total time is about 60 minutes (35 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Achiote-Rubbed Chicken with Coconut Rice and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Achiote-Rubbed Chicken with Coconut Rice and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Achiote-Rubbed Chicken with Coconut Rice and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Achiote-Rubbed Chicken with Coconut Rice and Black Beans?

Puerto Rican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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