Ready in 45 minutes
A Southern Staple
"Made this tonight and it was great.
I did have a snafoo in that I totally forgot the rice!!! It wasn't right until the end that I realised so didn't try to get it into the recipe but as it was it was a delicious Mexican Chicken Soup.
In terms of getting the chicken cooked properly all you need to do is make sure that it is browned correctly and then simmer it at a very low heat to allow the chicken to relax and become tender. Cooking too hot toughens it up."
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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.
In medium bowl or spice bag, mix together all ingredients. Add chicken and rub spices into all sides of chicken. Cover and refrigerate overnight or for least 1 hour.
Republished with Permission, National Chicken Council
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Lisa66Peace 1 month agoMy kind of recipe:)
souley 4 months ago
teamdee 1 year agoWant to malke
Matt1972 1 year agoMade this tonight and it was great. I did have a snafoo in that I totally forgot the rice!!! It wasn't right until the end that I realised so didn't try to get it into the recipe but as it was it was a delicious Mexican Chicken Soup. In terms of getting the chicken cooked properly all you need to do is make sure that it is browned correctly and then simmer it at a very low heat to allow the chicken to relax and become tender. Cooking too hot toughens it up.
littlemissriya 1 year agoCooked this tonight and it was really good. I also added a tablespoon of taco seasoning to this and half of a jalapeno pepper to make it taste even better!
dakotarussell 1 year agoThis was an okay recipe. I had the same trouble as previous reviewers in getting my rice and chicken cooked through at the same time, and I ended up having to finish my chicken off in the oven so the rice didn't get overdone. Flavor was good, just felt like it was... lacking something.
Emilyno 2 years agoTook longer than directions noted for rice to cook. Family loved it though.
amavila 2 years agomy kids loved it!!!
amandamay83 2 years agoOkay, this might be a fine recipe, but it's incredibly poorly written. Shouldn't the spice rub be mentioned/explained at the BEGINNING (you know, since it needs to marinate and all), not tacked on the end as an after-thought? I will probably still give this a try, but I wish people would try harder to write a readable, follow-able recipe.
Natasha30 2 years agoVery good, my whole family enjoyed it!
tammyroman 2 years agoBIG praise from my husband on this one! I added some Sazon to it when I put the rice in turned out great!
Crholguin 2 years agoI find these 'one pot' recipes comprising different ingredients inherently difficult to get right. If the rice is properly cooked, the chicken will likely be under- or over-done, and vice versa. If you want perfectly done rice and perfectly done chicken consistently, they need to be cooked separately. Otherwise, you're betting you have chicken of just the right size and thickness so that it neither over- nor under-cooks in the time it takes to get the rice right. If you don't want to cook the two separately, I'd recommend checking the chicken periodically with a meat thermometer, and removing it should it be done before the rice, or finishing it on a grill should the rice be done first. As for seasoning, I found this dish unexceptional. The rub is easily equaled, if not surpassed, by traditional Mexican recados. The recipe is also unclear: the rub should be applied to the chicken at least a couple of hours before cooking. The rice will benefit from a larger, 28 oz., can of tomatoes.
Artolsav 2 years agoThis was great. We didn't think it was at all too spicy. I thought it was just right, and my spice-loving husband liked it but had to add some hot sauce. We used fresh tomatoes and corn from the garden and it was terrific.
jmschaub 2 years agoGood dish
pepepabon 2 years agojust fantastic.
Fran73 2 years agoWas very good but, for family meal with small children to spicy. Cut back on some 'heat' and deglaze would be perfect.
brettnleosmom 2 years agoSuper delicious! I modified the recipe to fit my family's tastes. I used leftover rotisserie chicken, added extra rice, chicken broth, onions and roasted sweet peppers, and instead of the spicy rub, used lime juice, salt and chili powder. Would definitely make again!
Fran73 2 years agoGreat flavor if you like spicy, but for family meal with kids to spicy. Kids were unable to eat. Reducing spices and deglazing pan might help reduce heat.
Modicum 2 years agoReally good-my husband commented on how delicious it was. Although I cut the recipe in half for two- I accidentally left the rub ingredients the same- so probably hotter chicken than intended. But the sour creme helped balance that out. Thanks for a good one. one note- Not clear what size can of tomatoes needed.
hubking 3 years agoOne cup broth to one cup rice won't work! Try 2 cups! And one cup of rice isn't enough!