Chicken, Sweet Potato, and Pinto Bean Enchilada Bake

• chicken thighspatted dry20 oz
• sweet potatoespeeled and cut into 1-inch cubes24 oz
• pinto beansdrained and rinsed2 can
• cooked brown rice8 oz
• enchilada sauce12 oz
• shredded cheddar2 oz
• oniondiced1/2
• red bell pepperdiced2/3
• extra-virgin olive oil4 tsp
• cumin1/2 tsp
• smoked paprika1/2 tsp
• salt1 tsp
• black pepper1/4 tsp

Instructions

1. 1Preheat the oven to 425F. Dice the onion and red bell pepper, and peel and cut the sweet potato into 1-inch cubes.
2. 2Pat the chicken thighs dry. Do not rinse them. Season both sides with salt, black pepper, cumin, and smoked paprika. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Heat the extra-virgin olive oil in a large oven-safe skillet over medium heat until shimmering. Add the onion and red bell pepper with a pinch of salt and cook for 3-4 minutes, until translucent and softened.
4. 4Add the sweet potatoes and cook for 4-5 minutes, stirring occasionally, until lightly browned on the edges. Transfer the vegetables to a plate.
5. 5Place the seasoned chicken thighs in the skillet and sear for 3-4 minutes per side, until golden brown and the chicken releases from the pan on its own. The chicken will finish cooking in the oven.
6. 6Stir the enchilada sauce, pinto beans, and cooked brown rice into the skillet. Nestle the chicken thighs into the mixture and cover with the shredded cheddar.
7. 7Bake for 20-25 minutes, until the sweet potatoes are fork-tender, the sauce is bubbling, and the thickest part of each chicken thigh reads 165°F (74°C) on an instant-read thermometer.
8. 8Let the skillet stand for 3-4 minutes, then taste the rice and bean mixture and adjust with salt and black pepper before serving.