Recipes Ingredients Meat & Poultry Chicken Chicken and Rice with Corn and Sun-Dried Tomatoes 3.4 (32) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 10, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs 10 mins Servings: 4 There are so many ways to make chicken and rice, but this family-friendly one-pot recipe is a favorite. It's adaptable, so you can start with a whole chicken cut up, or package of chicken breasts or thighs. You can also cook the dish on the stovetop, or finish it in the oven. We use long-grain white rice and frozen corn for kid appeal and sneak in green bell pepper and sun-dried tomatoes for color and flavor. Don't skip the lemon zest, oregano, and cayenne pepper—they add depth of flavor. 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, diced medium 2 garlic cloves, roughly chopped 1 small green bell pepper, diced medium 1 teaspoon grated lemon zest ½ teaspoon dried oregano 1/4 to 1/2 teaspoon cayenne pepper 1 ½ cups long-grain white rice 3 cups frozen corn (from a 16-ounce bag) 1 cup sun-dried tomatoes, cut into strips 2 ½ cups low-sodium chicken broth or water Directions 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. 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. Rate it Print