West Indies Corn and Chicken

By Lv2Cook

Ingredients

• 6 ears shucked corn
• SPICE MIXTURE
• 2 teaspoons dried thyme
• 2 teaspoons coriander seeds crushed
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried orange peel
• 1/2 teaspoon ground cumin
• REMAINING INGREDIENTS
• 6 skinned, boned chicken breast (about 1 1/4 pound)
• 1 bacon slice
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1 tablespoon chopped seeded jalapeño pepper
• 1 cup water
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1 (15-ounce) can black beans rinsed and drained
• 1 cup uncooked converted rice
• 1 teaspoon sesame seeds

Details

Servings 1

Preparation

Step 1

Cut off tops of corn kernels; scrape corn milk and remaining pulp from cobs using the dull side of a knife blade.

Prepare spice mixture: Combine thyme and next 7 ingredients (thyme through cumin); divide spice mixture in half. Coat chicken with half of spice mixture.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Add chicken to bacon drippings in skillet; cook over high heat 4 minutes on each side or until browned. Remove chicken.

Add onion, bell pepper, celery, jalapeño, and remaining spice mixture to skillet; sauté 8 minutes or until lightly browned. Add water to pan; scrape skillet to loosen browned bits. Add corn. Cook 5 minutes over medium-high heat; stir frequently. Add broth, beans, and chicken to skillet; bring to a boil. Gently stir in rice. Sprinkle with bacon and sesame seeds. Cover; reduce heat. Simmer 20 minutes. Remove from heat; let stand 5 minutes.

Serving Size: 1 chicken thigh and 1 1/2 cups corn mixture