- 4
Ingredients
- 1 whole chicken (3-4 lbs.) cut into 10 pieces
- coarse salt and ground pepper
- 2 tsp. vegetable oil
- 1 small, yellow onion, diced
- 2 garlic cloves, chopped
- 1 small green belle pepper, diced
- 1 tsp. grated lemon zest
- 1/2 tsp. dried oregano
- 1/4 to 1/2 tsp. cayenne pepper
- 1 1/2 cups long grain white rice
- 3 cups of frozen corn (16 oz.)
- 1 cup of sun dried tomatoes, cut into strips
- 2 1/2 cups low-sodium chicken broth or water
Preparation
Step 1
Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat the oil over high. Cook chicken, skin side down, until golden and crisp, about 6 minutes.
Transfer to a large plate.
Reduce heat to medium and add onion, garlic and belle pepper to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 4 minutes. Stir in lemon zest, oregano, cayenne and rice and cook for 1 minute.
Add corn, tomatoes and broth and season with salt and pepper. Arrange chicken, skin side up, on top of the rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and the liquic is absorbed, about 25-30 minutes. Let sit 5 minutes before serving.