Spicy Chicken and Beans

This is such a flavorful dinner and

I love that it can be prepared ahead 

of time. I can just pop in the oven 

whenever we want dinner. No

last minute dinner fussing. 

This chicken dinner actually benefits 

from time in the fridge coated 

with the spicy mixture. This will give the 

chicken time to absorb the spicy

flavors of the marinade coating.

For full flavor and moist chicken I always prefer 

thighs. About 1-½ pounds. That's about 6 pieces. 

These were very large and I only bought 5.

 Put the chicken in a sprayed baking dish. 

 Combine the marinade coating. 

 Spread this over the chicken. 

 Add the cherry tomatoes and rinsed white beans.

 Give everything a good toss.

 Cover with plastic wrap and refrigerate until 

you are ready to start dinner. Then remove the

plastic and bake @375 for 45 minutes. 

Garnish with more chopped cilantro. 

 This is really a complete dinner, but you could 

add a side of potatoes. They can roast in the oven

along with the chicken. 

 I've also tried this with bone-in chicken breasts. 

Cut them in half crosswise. Proceed as above.

 This time I doubled everything to serve 6. 

 The verdict? I much prefer thighs. 

So much better! More flavor and the chicken

 stays moist and tender.  You can use a 

whole cut-up chicken for the doubled 

recipe and have parts for everyones liking. 

 This will definitely be a great fall dinner.  

If you're serving a family I would definitely double

 this recipe to serve 4-6.

Spicy Chicken and Beans
marinade coating
2 T olive oil
2 cloves garlic, minced
¼ C chopped fresh cilantro
1 T paprika
½ t ground cumin
¼ t red pepper flakes
2 t kosher salt
½ t pepper
Mix together

5-6 chicken thighs (or 1-½ lbs bone in chicken
 pieces, breasts cut in half crosswise)
toss with the above mixture to coat completely.
Add:
1 can white beans, drained
1 pt. cherry tomatoes
toss everything again to coat. Cover
and refrigerate for a few hours to all
day. Roast in a 450º oven for 30  minutes or
until the chicken is cooked through, browned
and the tomatoes have burst. Garnish with
more cilantro or parsley.
serves 3-4
*this recipe easily doubles. Use a whole chicken
 cut into serving pieces, breasts cut in half.



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