Achiote-Simmered Chicken with Black Bean Rice

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs simmered in a vibrant achiote sauce, served over rice and black beans with fresh cilantro. This Puerto Rican-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, achiote paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 45 min Serves 4 Puerto Rican cuisine 550 cal/serving

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Ingredients

1.5 pounds chicken thighs
2 tablespoons achiote paste
2 tablespoons olive oil
1/2 cup yellow onion
1/2 cup green bell pepper
3 garlic cloves
1/2 cup tomato
1 cup chicken broth
1 cup white rice
1 cup black beans
2 tablespoons cilantro
1 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Step 1: Pat 1.5 pounds chicken thighs dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken thighs, skin-side down, and sear for 5-6 minutes per side until golden brown, then remove and set aside.
Step 2: Add 1/2 cup diced yellow onion, 1/2 cup diced green bell pepper, and 3 minced garlic cloves to the Dutch oven. Sauté for 3-4 minutes until softened, then add 1/2 cup diced tomato and 2 tablespoons achiote paste. Cook for 2 minutes, stirring constantly, until fragrant.
Step 3: Return chicken to the pot, add 1 cup chicken broth, and bring to a simmer. Cover and cook for 25-30 minutes until chicken is tender.
Step 4: While chicken simmers, rinse 1 cup white rice and cook in 2 cups water with 1/4 teaspoon salt for 18-20 minutes until tender.
Step 5: Stir 1 cup cooked black beans with 1/4 cup chicken broth and 2 tablespoons chopped cilantro into the chicken pot. Add cooked rice and gently mix. Cover and let sit for 5 minutes to meld flavors.