Braised Chicken with Black Beans

2 tablespoons vegetable oil

6 bone-in skin-on chicken thighs

1 onion, chopped

2 tomatoes, chopped

2 bell peppers (red, yellow or orange), chopped

1 (15-ounce) can black beans, drained and rinsed

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon cinnamon

Chopped cilantro and lime wedges, for garnish

Rice, for serving

Salt and pepper

Heat oven to 400F. 

Add oil to a large ovenproof skillet. Season chicken thighs with salt and pepper, then lay them in pan skin side down and turn heat on to medium-high. Sear until golden brown, about 12 minutes, then remove from pan. 

Add onion to pan and cook until soft, about 3 minutes. Add tomatoes and peppers to pan and cook until beginning to soften, about 3 minutes. Stir in black beans, then spices, and season with salt and pepper. Return chicken to the pan, skin side up. 

Place pan in oven and cook until internal temperature of chicken is 185F, about 20 minutes. Sprinkle with cilantro and serve with rice and lime wedges on the side.