Pollo asado with rice and black beans

Ingredients:

• 12 cloves garlic, crushed
• 3 tsp ground cumin
• 3 tsp dried oregano
• 1 tbsp. grated orange zest + 2 tbsp. orange juice
• 3 tablespoons distilled white vinegar
• 5 tablespoons extra-virgin olive oil
• 8 chicken thighs with skin and bones (about 3 pounds) at room temperature
• 1 small onion, finely chopped
• 1.5 cups long grain rice, rinsed
• 1 can (425 g) black beans, drained

Preparation:

1. Preheat oven to 200°C.
2. In a large bowl, combine 3 tablespoons garlic, 2 teaspoons each cumin and oregano, orange zest, 2 tablespoons each orange juice and vinegar, and 3 tablespoons olive oil. Add the chicken and toss to coat.
3. Remove the chicken from the bowl (with as many seasonings as possible) and sprinkle with salt and black pepper; transfer it skin-side up to a rack set over a baking sheet. Roast until the skin is golden brown and crispy and a thermometer inserted into the center of the thigh registers 165°F (74°C), 30 to 35 minutes.
4. Meanwhile, cook the rice. Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the onion, the remaining 1 tablespoon garlic, 1 teaspoon each of cumin, oregano, salt, and 1/4 teaspoon black pepper. Cook, stirring, until the onion is translucent, 2-3 minutes. Add the rice, beans, and 1 1/2 cups water. Bring to a boil, then stir, reduce heat, and simmer until the rice begins to absorb the liquid, 8-10 minutes.
5. Mix the rice and beans together, smoothing the surface. Reduce heat to low, cover tightly, and simmer until the liquid is absorbed and the rice is tender, 25 minutes.
6. Uncover the rice, add the remaining 1 tablespoon of vinegar, and stir with a fork to loosen the mixture. Serve the chicken with rice.