Chicken, Corn + Rice Casserole
Source of Recipe
from JANET2508, at southern cooking message board
Recipe Link: http://forums.about.com/ab-southernfood/messages?msg=2037.48&redirCnt=1 Chicken, Corn + Rice Casserole
2 chicken (2 to 3 pounds each), each cut into 10 pieces
3 tablespoons Poultry Magic seasoning
...(see substitute listed under seasoning mixes for this)
1/3 cup Olive oil
8 cups fresh corn, cut off cob (about twelve 8 inch ears) in all
3-1/2 cups finely chopped onions
1-1/2 cups finely chopped green bell peppers
1 pound tomatoes, peeled, chopped
3-1/2 cups water
2 cups uncooked rice
Remove excess fat from chicken; season chicken pieces with 2 tablespoons of
Poultry Magic and lace in plastic bag. Seal and refrigerate overnight.
Heat oil in an 8 quart roasting pan over high heat until it just starts to
smoke, about 6 minutes.
Add the 10 largest pieces of chicken (skin side down first) and brown,
cooking 5 minutes on each side. Remove chicken and reheat oil about 1
minute or until oil stops sizzling. Brown remaining chicken 5 minutes on
each side. Remove and keep warm.
Add half of corn to hot oil. Scrape bottom of pan well to get up all
browned chicken bits and stir to mix well. Let corn cook, without stirring,
about 6 minutes. You want it to brown and to start breaking down starch.
Add 1/2 tablespoon Poultry Magic and stir to combine.
Let mixture cook without stirring about 7 minutes to continue browning
process.
Stir in onions, bell peppers and remaining 1/2 tablespoon Poultry Magic.
Cover with tight fitting lid and cook about 5 minutes.
Add remaining corn and tomatoes. Stir to mix well; cover and cook 10 minutes.
Transfer corn mixture to another pan and keep warm.
Heat oven to 400 degrees.
Add water and rice to toasting pan. Bring to a boil, stirring occasionally.
Layer chicken pieces on top of rice and cover chicken layer with corn mixture.
Cover and bake 25 minutes. Remove casserole from oven. Let stand 10 minutes,
covered, then serve.
Makes 8 servings.
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