Bowl with braised chicken, beans and rice

This filling and delicious dish is the perfect weeknight dinner for the whole family. Who doesn't love warm chicken, beans and rice?

2 tablespoons Olive Oil
1 1/2 - 2 pounds chicken thighs
Kosher salt (to taste)
Cracked black pepper (to taste)
1 Yellow onion (diced)
1 Red bell pepper (diced)
3 cloves Garlic (minced)
2 tablespoons Chili Powder
1 tablespoon Cumin
2 tablespoons Tomato paste
1 cup Long grain rice
2 cups Chicken or Vegetable stock
2 cans Black beans (drained and rinsed)
1 cup Cherry tomatoes (halved)
Garnish:
1/4 cup Scallions (sliced)
1 Avocado (sliced)
4 Radishes (thinly sliced)
1 Lime (cut into wedges)
1/4 cup Sour cream

Preheat the oven to 375 degrees F.

Place a large high sided skillet over medium-high heat and add in the olive oil. Season the chicken thighs with salt and pepper and place them skin side down into the pan. Sear on both sides until golden brown, about 4 to 5 minutes per side. Remove from the pan to a plate and set aside. Place a large high sided skillet over medium-high heat and add in the olive oil. Season the chicken thighs with salt and pepper and place them skin side down into the pan. Sear on both sides until golden brown, about 4 to 5 minutes per side. Remove from the pan to a plate and set aside.

Add in to the pan, the onions, peppers, garlic and cook for about 3 minutes. Season with salt and pepper and stir in the spices. add in the tomato paste and cook for an additional minute and then stir in the rice. Stir to coat the rice in the spices and then add in the stock. When the stock begins to simmer, stir in the beans and nestle the chicken back into the pan. Top with the tomatoes and cover.

Place the pan into the oven and cook for about 30 to 35 minutes until the rice and chicken have cooked through and the liquid has absorbed.