Ingredients
1/4
cup all-purpose flour
1 1/2
teaspoons chili powder
1/4
teaspoon salt
1/4
teaspoon black pepper
2 1/2
to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
2
tablespoons oil
1
can (15 oz) black beans, rinsed and drained
1
can (14.5 oz) organic diced tomatoes, undrained
1
cup tomato juice
1
package (9 oz) frozen whole kernel corn
2/3
cup long grain rice
1/8
to 1/4 teaspoon cayenne pepper
2
cloves garlic, minced
Preparation
Preheat oven to 375°F. In a large resealable plastic bag, combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add half of the chicken pieces. Seal bag; shake to coat. Repeat with remaining chicken pieces.
In a very 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 in skillet. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.
Bake, covered, for 45 to 50 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.
