Dotnom

Zesty Chicken With Red Beans And Rice

Ingredients

• 1/4 cup all-purpose flour
• 4 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 chicken thighs (boneless, skinless or bone-in, with skin)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can red kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup fresh, frozen or drained canned corn
• 1 cup brown rice
• 1 cup low sodium chicken stock
• small handful of chopped cilantro
• 1 or 2 limes, quartered

Directions

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.

Attribution