Pan Roasted Chicken and Black Bean Ragu

I try to alternate every night - carb, no carb, carb, no carb.  Every other night we'll have a carb with dinner.  I would prefer a steady no-carb situation, but Falco would prefer the opposite - so it's a trade off.  Tonight I'm pulling a fast one - no carb, but you feel like you're getting carbs with this black bean ragu.  I know, beans have carbs - but not like refined sugars and pastas.  I was inspired to make this by the huge bag of baby peppers I bought at Costco.  I want to use them up before they go bad and roast peppers are just so tasty!  How to build a meal around roast peppers?  Something south of the border would do... I don't want to whiz them up into a red pepper sauce - although that would be good - I want to really enjoy their yummy, charred quality as a main ingredient.  I'll char them under the broiler and add them to sauteed garlic and onion and black bean and serve up a pan roast chicken thigh on top.  Chicken thighs are soooooo flavorful, they they go nicely with spicey flavors as they are a bit richer than chicken breasts.  I'll top the whole thing off with some fresh diced tomato!  Dinner in a flash and delish too.

Pan Roasted Chicken and Black Bean Ragu
4 bonless, skinless chicken thighs
8 mini red peppers - multi color (or 2-3 regular size peppers)
1 small onion, sliced
1 clove garlic, minced
1 can black beans (or 2 if you're really hungry - we had two)
Splash of chicken broth
2 small tomatoes, chopped
red pepper flakes
oil
salt
pep

Beans:
Get your peppers oiled and salted and peppered.  Put them under the broiler and roast them on all sides until well charred.  Wrap them up in tin foil to steam - you want to peel the skin off and steaming them helps to loosen the skin.  Get a sauce pan over high heat and plop in you onion, garlic, and a dribble of oil.  Saute until softened and add in your drained beans.  At this point your peppers are ready to peel, just chop off the stems, peel off the skin (do not rinse under water, you'll wash away all the charred, smokey flavor) the chop them up into ribbons and throw them into your bean pot.  Pour in a splash of chicken stock, swirl it all together - and leave on low until you're ready to serve.  The chicken stock will make the beans nice and saucey and be a nice little make-shift gravy for the chicken.

Chicken:
Season your thighs with salt, pepper and red pepper flakes.  Get a non-stick skillet over medium-high heat and get you thighs into the pan.  Let them sizzle away for about 2-3 minutes, until they are golden brown on one side.  Flip them over and this time cover with a lid and let them finish cooking for another 5 minutes.  The lid will trap the heat and help them to cook all the way through.  The chicky should be golden brown on both sides and firm to the poke test, but still juicy inside.   Mix your chopped tomato with a splash of oil, salt and pepper and if you have any chopped herb on hand (parsley, cilantro, even basil) throw that into the mix.  Plate a pool of your beans, pile up your chicken thighs and top it all off with your tomatoes!  DONE.