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 Ingredients
8 chicken thighs
3 tablespoons olive oil
1 medium onion, chopped
3 clove garlic, chopped
1 cup long-grain rice
1 cup low-salt chicken broth
1/2 cup chopped roasted red pepper
1 (14.5-oz.) can plum tomatoes, chopped
3/4 cup canned black beans, rinsed
1 (15-oz.) can baby corn, drained
1/4 teaspoon salt
1/4 cup sour cream, (for garnish)
1 avocado, sliced
1 recipe spice rub, (recipe follows)
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
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Method:
In a medium bowl or spice bag, mix red pepper flakes, ground cumin, chilli powder, salt and ground black pepper. Add chicken and rub spices into all sides of the chicken. Cover and refrigerate overnight or for least 1 hour.
Over medium heat in a heavy 4-quart pot with cover, heat 2 tablespoons of olive oil. Sauté chicken, turning frequently, until golden brown on all sides, about 5 minutes. Remove the chicken and set aside.
Add the remaining tablespoon of oil to the pan. Mix in onion and garlic; sauté 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 the chicken back to the casserole. Cover and reduce heat to low and cook for 20 minutes. Turn the chicken and cook for another 20 minutes, or until juices run clear when the thigh is pierced with the tip of a sharp knife and the rice is tender. Transfer to serving dish and garnish with sour cream, and avocado slices. Serve immediately.
More this week: Dal Makhani
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