Ingredients Jump to Instructions ↓

  1. 1 teaspoon red pepper flakes

  2. 1 teaspoon ground cumin

  3. 1 teaspoon chili powder

  4. 1 teaspoon salt

  5. 1/2 teaspoon freshly ground black pepper Chicken:

  6. 8 chicken thighs

  7. 3 tablespoons olive oil, divided

  8. 1 medium onion, chopped

  9. 1 clove garlic, minced

  10. 1 cup long-grain rice

  11. 1 cup low-salt chicken broth

  12. 1/2 cup roasted red pepper, chopped

  13. 1 (14 1/2-ounce) can plum tomatoes, chopped, liquid reserved

  14. 3/4 cup canned black beans, drained

  15. 1 (15-ounce) can baby corn, drained

  16. 1/4 teaspoon salt

  17. 2 tablespoons fresh cilantro, chopped

  18. 1 avocado, sliced for garnish, optional

  19. 1/4 cup sour cream for garnish, optional cilantro sprigs for garnish, optional

Instructions Jump to Ingredients ↑

  1. Prepare Spice Rub: In small bowl, combine red pepper flakes, cumin, chili powder, salt and pepper.

  2. Prepare Chicken: Rub spice rub all over chicken. In heavy 4-quart pot with cover, heat 2 tablespoons oil over medium heat. SautÈ chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove chicken and set aside.

  3. Add remaining tablespoon of oil to pot. Mix in onion and garlic; sautÈ for 3 minutes, or until translucent. Stir in rice and cook for 2 minutes, stirring constantly. Stir in chicken broth, roasted peppers, tomatoes with liquid, black beans, corn and salt. Bring to simmer; add chicken back to pot. Cover and reduce heat to low; cook for 20 minutes.

  4. Turn chicken and cook for until juices run clear when thigh is pierced with a knife and rice is tender, about 20 minutes more. Add cilantro; transfer to serving dish and garnish, if desired, with avocado, cilantro sprigs and sour cream. Serve immediately.


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