Step 1

Heat a large skillet on medium-high heat until hot. Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke.

Step 2

Season skin side of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned. Skillet should not be burned on the bottom.

Step 3

Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat.

Step 4

Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).

Step 5

To the same (now empty) skillet, add chicken broth, water, uncooked rice, 1/4 teaspoon salt, and minced garlic. Bring to boil. Mix everything well.

Step 6

Put chicken thighs on top, making wells for them in the rice.

Step 7

Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).

Step 8

Remove the chicken from the skillet.

Step 9

Mix in the 1 tablespoon of lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice (at most 1 extra tablespoon, try adding half of the extra tablespoon first).

Step 10

Note: I think 2 tablespoons of lime juice (freshly squeezed only!) are just perfect, but the lime flavor might be too strong for some people, so you might use just 1 or 1.5 tablespoons instead of 2 that I used.