This is one of my favorites, making a one-pot meal. The simple cooking method is easy and combines all the dish’s essential ingredients in one pot while cooking.
That’s why I became best friends with my Dutch oven, for this easy & delicious one-pot meal cooking.
This one-pot dinner that I will share with you is family-friendly and makes a whole lot of food in a very short time.
What makes it so tasty is that the chicken meat releases family-friendly juice to the rice. And rice benefits from the juices from the chicken meat trickling into it while it slowly cooks. Making it an INCREDIBLY flavorful meal.
CHICKEN AND RICE WITH CORN AND SUN-DRIED TOMATOES
INGREDIENTS:
- 3 to 4 pounds chicken – you can use either (pre-cut chicken legs, breast, or thigh – bone in)
- Coarse salt and ground pepper
- 1 tablespoon of vegetable oil
- 1 small yellow onion, diced (medium)
- 3 garlic cloves – chopped
- 1 small green pepper, diced (medium)
- 1 teaspoon grated lemon zest
- ½ teaspoon oregano
- ¼ to ½ teaspoon of cayenne pepper
- 1 ½ cups long grain rice (you can use brown rice or wild rice) as a substitute
- 3 cups frozen corn
- 1 cup sun-dried tomato (soak in water before cutting into strips)
- 2 ½ cups low sodium chicken broth or water
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C), and place the rack in the lower third.
- Pat the chicken dry using a paper towel, and season with salt and pepper.
- In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high, cook chicken, skin side down until golden and crisp, flip chicken and cook until browned. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic and bell pepper to the pot. Cook, stirring and scraping up browned bits with a wooden spoon, until the onion is translucent. Stir in lemon zest, oregano, cayenne, and rice. Cook for 1 minute.
- Add corn, sun-dried tomato, and broth. Season with salt and pepper. Add the chicken, skin side up on top of the rice mixture. Cover the pot and bring to a boil, then place in the oven. Bake until the chicken is cooked through and liquid is absorbed 25 to 30 minutes.
- Let it sit for 5 minutes before serving.
Notes: To make this on the stove top, cover the pot after bringing the liquid to a boil and keep the mixture steady simmer over medium-low – 25 to 30 minutes. Use a whole chicken on this one-pot meal, or get a pre-cut thigh,legs or breast – bone in.
If you make this recipe, I’d love to see pics of your creations and please take a moment to tag @cookwithrachz on Instagram and hashtag it #cookwithrachz
