8 chicken thighs or legs 3 Tbsp. olive oil 1 medium onion, chopped 3 cloves garlic, chopped 1 c. long-grain rice 1 c. low-salt chicken broth 1/2 c. roasted red pepper, chopped 1 14.5-ounce can plum tomatoes, chopped 3/4 c. canned black beans, rinsed 115-oz. can baby corn, drained 1/4 tsp. salt 2 Tbsp. fresh cilantro, chopped 1/4 c. sour cream for garnish 1 avocado, sliced for garnish cilantro sprigs
Spice Rub 1 tsp. red pepper flakes 1 tsp. ground cumin 1 tsp. chili powder 1 tsp. salt 1/2 tsp. freshly ground pepper
What to do:
1. In medium bowl or spice bag, mix together all Spice Rub ingredients. Add chicken and rub spices into all sides of chicken. Cover and refrigerate overnight or for least 1 hr. 2. Over medium heat in heavy 4-qt. pot with cover, heat 2 Tbsp. olive oil. Saute chicken, turning frequently, until golden brown on all sides, about 5 min. Remove chicken and set aside. 3. Add remaining Tbsp. of oil to casserole dish. Mix in onion and garlic; saute for 3 min,, or until translucent. Stir in rice and cook for 2 min., stirring constantly. Stir in chicken broth, roasted peppers, tomatoes with juice, black beans, corn and salt. 4. Bring to simmer; add chicken back to casserole. Cover and reduce heat to low; cook for 20 min. Turn chicken and cook for another 20 min., 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.
*For more chicken recipes visit www.eatchicken.com
