One-Pot Chicken with Beans and Rice
You can never have too many main course recipes, so give One-Pot Chicken with Beans and Rice a try. This recipe makes 4 servings with 646 calories, 33g of protein, and 25g of fat each. For $1.86 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 1608 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Simply Sugar and Gluten Free. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Head to the store and pick up olive oil, cilantro, limes, and a few other things to make it today. With a spoonacular score of 93%, this dish is outstanding. Similar recipes include One-Pot Chicken, Beans, and Rice, One-Pot Red Beans and Rice, and Crock Pot Red Beans & Rice.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 50 minutes
Ingredients:
1 1/2 teaspoons ancho chili powder
3/4 cup chicken stock, or more
4 - 6 organic chicken thighs
3 tablespoons chopped cilantro (optional)
1 (14.5 ounce) can fire roasted tomatoes, preferably Muir Glen Organic, with juice
1 cup organic frozen corn
2 cloves of garlic, grated on a microplane
1/4 teaspoon fresh ground black pepper
1 - 2 limes, cut into fourths
2/3 cup long grain brown rice
1 tablespoon olive oil
2 cups cooked pinto beans, drained and rinsed
1/4 teaspoon sea salt
1/4 cup sweet rice flour
Equipment:
oven
frying pan
casserole dish
Cooking instruction summary:
Preheat the oven to 350 degrees F.In a large Ziploc bag, combine sweet rice flour, ancho chili powder, sea salt, and ground black pepper. Add chicken thighs and shake until coated.Heat the olive oil in a large, oven-safe skillet or a large pan. Brown the chicken on both sides. Remove from the skillet and cover to keep warm.Add the beans, fire roasted tomatoes, frozen corn, 3/4 cup chicken stock, brown rice, and garlic to the skillet. If there is not enough liquid to cover the rice, add a bit more stock.Bring to a boil, reduce to a simmer, add chicken on top of the rice mixture, cover and place in the oven. If you're not using an oven-safe skillet, carefully transfer rice mixture to a casserole dish, place chicken on top, cover, and place in the oven.Bake for 45 - 50 minutes, until the chicken is no longer pink and the rice is tender.Squeeze 1/2 of a lime over the finished dish. Garnish with cilantro if desired and serve hot with additional wedges of lime.
Step by step:
1. Preheat the oven to 350 degrees F.In a large Ziploc bag, combine sweet rice flour, ancho chili powder, sea salt, and ground black pepper.
2. Add chicken thighs and shake until coated.
3. Heat the olive oil in a large, oven-safe skillet or a large pan. Brown the chicken on both sides.
4. Remove from the skillet and cover to keep warm.
5. Add the beans, fire roasted tomatoes, frozen corn, 3/4 cup chicken stock, brown rice, and garlic to the skillet. If there is not enough liquid to cover the rice, add a bit more stock.Bring to a boil, reduce to a simmer, add chicken on top of the rice mixture, cover and place in the oven. If you're not using an oven-safe skillet, carefully transfer rice mixture to a casserole dish, place chicken on top, cover, and place in the oven.
6. Bake for 45 - 50 minutes, until the chicken is no longer pink and the rice is tender.Squeeze 1/2 of a lime over the finished dish.
7. Garnish with cilantro if desired and serve hot with additional wedges of lime.
Nutrition Information:
covered percent of daily need
