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Monday, March 2, 2009

Spicy Chicken and Rice Bake

I looked for a recipe that would use a whole chicken and found this one. If you like spicy, add a little more of the chili powder.

2 1/2 to 3 lbs. meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion (1 medium)
1/2 cup green pepper
2 cloves garlic, minced
1 Tbsp cooking oil
1 15 oz can black beans, rinsed and drained
1 14 1/2 oz can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup uncooked long grain rice (I now realize I used a cup)
1 tsp chili powder
1/8 to 1/4 tsp ground red pepper

1. Skin chicken; set aside.

2. In a large saucepan cook onion, pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 tsp of salt. Bring to boiling.

Transfer rice mixture to a 3 qt rectangular baking dish. Arrange chicken on top of rice mixture. Sprinkle chicken with paprika.

3. Bake, covered, in a 375ยบ oven for 45-50 minutes or until chicken is no longer pink and rice is tender.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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