Ingredients
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2 -3 tablespoons oil
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1 large onion, chopped
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2 -3 minced fresh garlic cloves
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1 (14 1/4 ounce) can whole tomatoes, undrained and roughly chopped
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1 (14 1/2 ounce) can chicken broth
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2 cups frozen corn kernels
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1 teaspoon chili powder
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salt and pepper
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1/4 cup flour
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1 teaspoon garlic salt
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2 teaspoons paprika
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8 -9 chicken pieces (skin removed if desired)
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1 small green bell pepper, chopped
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1 (15 ounce) can red kidney beans, drained
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1 (4 ounce) can diced mild green chilies, undrained
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3/4 cup uncooked long grain white rice
Instructions
- Set oven to 375 degrees.
- In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
- Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
- Transfer the mixture to a greased 13 x 9-inch baking dish.
- In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
- Add in the chicken pieces and shake to coat.
- Place the chicken in a single layer on top of rice; press lightly into rice.
- Cover tightly with foil.
- Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
- Remove foil, bake an additional 15 minutes to brown chicken.