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    Chicken with Black Beans and Rice


    Source of Recipe


    Better Homes & Gardens

    List of Ingredients





    1/4 cup all-purpose flour
    1 1/2 teaspoons chili powder
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
    2 tablespoons cooking oil
    1 15 ounce can black beans, rinsed and drained
    1 14 1/2 ounce can diced tomatoes with onion and green pepper, undrained
    1 cup tomato juice
    1 cup frozen whole kernel corn
    2/3 cup long grain rice
    1/8 - 1/4 teaspoon cayenne pepper
    2 cloves garlic, minced

    Recipe



    In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.

    2. In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.

    3. Bake, covered, in a 375 degrees F oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks) and rice is tender. Makes 6 servings.

 

 

 


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