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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|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 %|
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Calories per serving: 901
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