Categories: Meals
Ingredients
- Rub:
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp cumin powder
- 1 3/4 tsp salt
- 1/2 tsp cayenne pepper
- Black pepper
- Chicken:
- 5 chicken breasts, bone-in and skin on
- 2 tbsp olive oil
- 1 lime (juice only)
- Rice:
- 1 small onion, peeled and diced
- 1 garlic clove, minced
- 1 red bell pepper, sliced
- 1 cup long grain rice
- 1 cup chicken stock
- 3/4 cup tomato puree
- 1 cup frozen corn kernels
- 1 can black beans, drained and rinsed
- Garnish:
- Lime wedges, coriander/cilantro, sliced jalapenos
Directions
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Preheat oven to 350.
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Combine the rub ingredients in a small bowl. Place 2 tbsp of the rub in a small bowl with 1 tbsp olive oil and lime juice. Mix to combine. Slather over chicken.
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Heat 1 tbsp olive oil in a deep skillet over medium high heat. Brown the chicken on each side- 2 minutes on the skin side and 1 1/2 minutes on the other side. Remove chicken from the skillet onto a plate. Repeat with remaining chicken.
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In the same skillet, add the onion, garlic and bell peppers. Saute for 2-3 minutes until the onion and peppers start to brown.
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Turn the stove down to medium, then add the rice. Stir to coat the rice grains with the onion mixture and oil.
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Add the chicken stock, tomato puree, corn, beans and remaining rub. Stir to combine.
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Place chicken back in the skillet on top of the rice, skin side up. It should be partially submerged in the liquid but most of the skin should be above the liquid.
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Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.
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Bake for 25 minutes, then take off the lid/foil. Return the skillet to the oven, uncovered, for 10-15 minutes until only small puddles of liquid remain on the surface of the rice.
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. Remove from the oven and allow to rest for 5-10 minutes. Any remaining liquid will evaporate.
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. Squeeze the juice of 1 lime over the chicken and rice. Serve, garnished with coriander/cilantro leaves, extra lime wedges and sliced jalapenos.