Chicken and Rice
- Yield: servings
Ingredients
- Chicken and rice
- 8 chicken thighs, rubbed with spices
- 3tablespoons olive oil
- 1medium onion
- 1cup long-grain rice
- 1cup low-salt chicken broth
- 1/2cup roasted red pepper, chopped
- 1can 4.5-ounce can plum tomatoes, chopped
- 3/4cup canned black beans, rinsed
- 1can 15 ounce can baby corn, drained
- 1/4teaspoon salt
- 2tablespoons fresh cilantro, chopped
- 1/4cup sour cream for garnish
- 1 avocado, sliced for garnish
- cilantro sprigs
- Spice Rub
- 1teaspoon red pepper flakes
- 1teaspoon ground cumin
- 1teaspoon chili powder
- 1teaspoon salt
- 1/2teaspoon freshly ground pepper
Instructions
- Over medium heat in heavy 4-quart pot with cover, heat 2 tablespoons olive oil. Saute chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside.
- Add remaining tablespoon of oil to casserole dish. Mix in onion and garlic; saute for 3 minutes, or until translucent. Stir in rice and cook for 2 minutes, stirring constantly. Stir in chicken broth, roasted peppers, tomatoes with juice, black beans, corn and salt. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 minutes. Turn chicken and cook for another 20 minutes, or until juices run clear when thigh is pierced with tip of sharp knife and rice is tender. Add cilantro; transfer to serving dish and garnish with sour cream, cilantro sprigs and avocado slices. Serve immediately.