Achiote-Simmered Chicken with Black Bean Rice

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

Tender chicken thighs simmered in a vibrant achiote sauce, served over rice and black beans with fresh cilantro. This puerto rican-inspired chicken ready in about 65 minutes pairs pounds chicken thighs, tablespoons achiote paste, tablespoons 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Frequently asked questions

How long does Achiote-Simmered Chicken with Black Bean Rice take to make?

Total time is about 65 minutes (20 min prep + 45 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-Simmered Chicken with Black Bean Rice?

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 pounds chicken thighs from drying out.

Can I substitute ingredients in Achiote-Simmered Chicken with Black Bean Rice?

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-Simmered Chicken with Black Bean Rice 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-Simmered Chicken with Black Bean Rice?

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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