Southwestern Chicken and Rice - One Pot Print Email

You can substitute any semi-soft shredded cheese, such as fontina, Gouda, or Colby, for the cheddar.

4 split bone-in, skin-on chicken breasts or 4 thighs
2 tablespoons salt and ground black pepper
2 tablespoons vegetable oil
1 onion, chopped medium
1/4 teaspoon red pepper flakes
4 cloves garlic , minced
1-1/2 cups long grain white rice
3-1/2 cups low-sodium chicken broth (I only used 3 cups of broth and feared that was excessive, but it was OK)
1/2 cup dry white wine
4 ounces cheddar cheese , shredded (1 cup)
1 15.5 ounce can of black beans, drained, and rinsed with water
1 10 ounce package of frozen corn, thawed and patted dry
2 tablespoons chopped cilantro
salsa for serving

Pat the chicken dry with paper towels, then season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the chicken to a plate, leaving the fat in the pot.

Add the onion, red pepper flakes, and 1/2 teaspoon salt to the fat in the pot and place over medium heat. Cook, scraping up any browned bits, until the onion is softened, about 5 minutes.

Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and wine and bring to a simmer.

Return the chicken to the pot, skin-side up. Cover, reduce the heat to low, and cook until the chicken is fully cooked through and registers 160 degrees on an instant-read thermometer, about 25 minutes.

Transfer the chicken to a serving platter. Stir in the black beans, corn, cheese, and cilantro. Let the cheddar melt for 1 minute. Season the rice mixture with salt and pepper to taste. Serve with salsa.

Serves 4 - Cook’s Illustrated