This is the dope-ass dinner we made the other night. We’re posting our recipe right out front, because we don’t believe in making you read a bunch of bullshit before getting to the thing that matters. Here’s how we made it.
2 bone-in skin-on chicken thighs
1 cup of mojo marinade mixed with adobo
1 yellow onion
1 can of black beans
4-5 small red/yellow/green/orange peppers
3 cloves of garlic
1 package of yellow rice
2 bay leaves
Some combination of secret spices that my girlfriend won’t share
First, we marinated the chicken thigs in mojo sawss for a day or so, then padded the skins dry and salted/peppered it and let sit for at least 30 minutes.
Then we got all choppy with the veggies, chop-chop-chopping into a colorful and tasty pile. At this point, you might as well go ahead and make your yellow rice according to the package instructions.
Preheat your oven to 425 degrees and bring a cast iron skillet with about two tablespoons of canola oil up to medium heat before throwing the chicken thighs in skin down. You’ll be greeted by a sweet-ass sizzle sound, and after about six or seven minutes, you’ll be able to flip them over and see the fruits of your patience - crispy chicken skin. Immediately put the skillet into the oven and cook for twenty minutes.
Get those veggies sweating. Put a tablespoon of olive oil in the pot, toss in the veggies and let them soften up a little bit. Add the garlic, beans, and mystery spice concoction and let it lightly simmer over medium-low heat.
Once the chicken thighs are done cooking, set them off to the side to cool for about five minutes before cutting them off the bone and serving in whatever manner you prefer. Mix them in with the black beans and yellow rice and eat that shit.