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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (576g)|
|Recipe Makes: 4|
|Calories from Fat: 381 (42%)|
|Amt Per Serving||% DV|
|Total Fat 42.4g||56 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 163.5mg||50 %|
|Sodium 598.2mg||21 %|
|Potassium 1249.1mg||33 %|
|Total Carbohydrate 87.2g||26 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 75.4g|
|Protein 46g||66 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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"My Peruvian grandmother made this weekly; it's been a family favorite for generations!" —
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KarenMarie72DELICIOUS!! this came out GREAT! I used boneless skinless chicken thighs, calrose rice instead of long grain and frozen roasted corn instead of canned...I also roasted my own red bell pepper because I don't like the canned (or salt that is in canned). I took the pan off the heat before all the liquid had absorbed into the rice and the casserole thickened beautifully as it sat. The only thing better than this dish off the stove will be leftovers!! love it, love it, love it!6y ago
BeneathArthursSeatThis was a nice change of pace, and I loved the baby corn in it. Here are my notes if they'll help anyone else out. Rice: Make sure your rice will actually cook all the way through in the forty minutes it has to cook. Otherwise the dish may burn while you wait for it to finish cooking. Spice rub: For 8 chicken breasts you need almost twice what the spice rub recipe makes. It's really tasty and very aromatic, so give it a try. Question for the original author: You wrote "1 -ounce can plum tomatoes chopped" Does this mean 12 ounce can? Or 16 ounces?7y ago
tysonRepublished with Permission, National Chicken Council [I posted this recipe.]11y ago