If you love the flavor of chipotle this dish is for you.  We love the flavor, and while it definitely had a good bite to it, the flavors were wonderful.

We used an air fryer for the chicken but keep in mind a regular oven will need extra cooking time.

Spice blend:

1 tsp. chipotle chili powder

1 tsp. ground cumin

1 1/2 tsp. dry rubbed oregano

1/2 tsp. smoked paprika

1/2 tsp. salt

Combine the seasonings in a small dish.  Measure 1 1/4 tsp. to put aside for the rice dish.

4 skin on bone in chicken thighs

2 tblsp. Extra virgin olive oil

1 cup basmati rice, well rinsed

2 cups chicken stock

1 tomato, diced

1/4 cup diced red/green pepper

1/4 cup diced red onion

2 garlic cloves, minced

3/4 cup canned black beans, well rinsed

big handful of chopped cilantro

sliced limes

Remove the chicken from the fridge, 40 minutes prior to cooking.  Pat the chicken dry with paper towel, and cut a few slices into the chicken thighs - not too deep.

Sprinkle on the seasoning blend and rub into the chicken well.

Preheat the air fryer for 5 minutes at 375.  Bake the chicken for 25-30 minutes or until a temperature of 165 degrees is reached.

While the chicken is cooking, heat up a pan on low medium heat with the EVOO.  Add in the tomato, peppers, onion, and garlic, sauteing about 5 minutes.  Sprinkle in the 1 1/4 tsp. spice blend and add the rice - sauteing another 3 minutes.  Pour in the chicken stock, stirring, turn to minimum heat once it has reached a boil.  Lid on and cook 20 minutes.  At the 15 minute mark, add in the black beans, stirring to combine, lid on to finish cooking.  Once done add in a handful of chopped cilantro throughout the dish.

Serve with the roasted chicken, squeezing lime juice throughout the rice and on the chicken.