Arroz Con Pollo [Rice With Chicken]

A Southern Staple

8 chicken thighs

3 tablespoons olive oil

1 medium onion chopped

3 cloves garlic chopped

1 cup long-grain rice

1 cup low-salt chicken broth

1/2 cup roasted red pepper chopped

1 -ounce can plum tomatoes chopped

3/4 cup canned black beans rinsed

1 15-ounce can baby corn drained

1/4 teaspoon salt

2 tablespoons fresh cilantro chopped

1/4 cup sour cream for garnish

1 avocado, sliced for garnish

1 teaspoon red pepper flakes

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon freshly ground pepper

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.

Spice Rub:

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.

Cuisine: Mexican

Main Ingredient: Chicken

Servings: 4 Servings/Total Time (median): 1 : 00 Active Time: 0 : 20