This dinner is family-friendly and makes a whole lot of food in a very short time.

Everyday Food, December 2010

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Recipe Summary

prep:
40 mins
total:
1 hr 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 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.

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  • 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.

  • 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.

Cook's Notes

To make this on the stovetop, cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes. Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.

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Reviews (1)

32 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 0
Rating: 4 stars
01/21/2013
We really liked the flavours in this recipe, everything worked together really well. I had trouble getting the rice done though, the chicken was done after 25/30 minutes in the oven but the rice was not. I think this could be fixed by boiling it a bit longer before putting it in the oven.
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