Zesty Chicken With Red Beans And Rice



  1. Preheat the oven to 350 F.
  2. On a plate, toss together the flour, chili powder, salt and pepper.
  3. Dredge the chicken, coating well on all sides.
  4. In a Dutch oven or large oven-safe pot, heat the oil over medium-high heat.
  5. Working in batches, brown the chicken on both sides but don't cook the meat through, about 3 minutes on each side.
  6. Transfer the browned chicken to a clean plate.
  7. Drain excess fat from the pot.
  8. Turn the heat down to medium-low, add the garlic and allow it to soften up and become fragrant but not turn brown.
  9. Add beans, tomatoes with their juice, corn, rice and stock.
  10. Give everything a stir and scrape up anything that is sticking to the bottom.
  11. Raise the heat and bring the mixture just to a boil.
  12. Place the chicken pieces on top of tomatoey mixture, put a lid on the whole thing and pop it in the oven for 45 to 50 minutes.
  13. Pull out a couple of grains of rice to be sure they're cooked.
  14. Serve with a sprinkling of cilantro and a squeeze of lime juice.