Chicken and Rice with Corn and Sun-Dried Tomatoes

By cheeserohan

Ingredients

• 1 whole chicken (3 to 4 pounds), cut into 10 pieces
• coarse salt and ground pepper
• 2 teaspoons vegetable oil
• 1 small yellow onion, roughly chopped
• 1 small green bell pepper, diced medium
• 1 teaspoon grated lemon zest
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 1/2 cups long-grain white rice
• 3 cups frozen corn (From a 16-ounce bag)
• 1 cup sun-dried tomatoes, cut into strips
• 2 1/2 cups low-sodium chicken broth or water

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350F, with rack in lower third. Pat chicken dray with paper towels and season with salt and pepper. In a lare Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

2. Reduce heat to medium and add onion, garlic, and bell pepper to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in lemon zest, oregano, cayenne, and rice and cook 1 minute.

3. Add corn, tomatoes, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven, Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

*For chicken with rice, broccoli, and scallions:

a)swap 2 celery stalks, diced medium, for bell pepper and 1 teaspoon mustard powder and 1/2 teaspoon each dried thyme and red-pepper flakes for zest and spices in step 2.

b) switch 3 cups broccoli florets and 6 scallions, thinly sliced for corn and tomatoes in step 3.