Tuesday, December 11

Chicken with Black Beans and Rice

When I'm at a loss for what I wanna eat, I always come back to the delicious and colorful one-dish recipe. The juiciness of the chicken will have you wanting to enjoy this dish again and again.

¼ cup all-purpose flour
1½ teaspoons chili powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
2½ to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 tablespoons cooking oil 
1 15 ounce can black beans, rinsed and drained 
1 14.5 ounce can diced tomatoes with onion and green pepper, undrained
1 cup V8 vegetable juice
1 cup frozen whole kernel corn 
⅔ cup uncooked long grain rice 
¼ teaspoon cayenne pepper 
2 cloves garlic, minced

1. In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and black pepper. Add chicken pieces, half at a time. Seal bag; shake to coat. 
2. In a large skillet brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add the remaining ½ teaspoon chili powder, the beans, undrained tomatoes, V8, corn, rice, cayenne pepper and garlic to the dish. Bring to boiling. Transfer rice mixture to a 3-quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. 

3. Bake, covered, in a 375°F (190°C) oven for 45-50 minutes or until chicken is no longer pink and rice is tender. 

I can't lie, preparing this dish is almost as fun as eating it! I always like to put on a little Spanish music and dance around the kitchen. Not to mention all of the colors of the rice, beans, and vegetables is like a fiesta on a plate. Just try it and see why it's one of my absolute favorites. 
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