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Salsa Arroz Con Pollo Y Frijoles Negro
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This version of arroz con pollo (rice with chicken) includes black beans, corn, and an easy salsa-style tomato sauce made with diced tomatoes with green chiles. You can use any bone-in chicken pieces you'd like, just adjust for cooking time if using only smaller pieces like chicken drumsticks.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup uncooked regular long-grain white rice
1 cup frozen whole kernel corn, no need to thaw
1 can (14 ounce size) chicken broth
1 can (14.5 ounce size) diced tomatoes with green chiles, undrained
1 can (15 ounce size) black beans, drained, rinsed
3 tablespoons all-purpose flour
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 pounds cut-up whole chicken, skin removed if desired
directions
Preheat oven to 375 degrees F.
In ungreased 13x9-inch (3-quart) glass baking dish, mix the uncooked rice, corn, chicken broth, diced tomatoes and black beans.
In a heavy-duty zip-top plastic bag, mix the flour, chili powder, cumin, salt and black pepper.
Add the chicken to the bag, 2 pieces at a time, seal bag and shake until chicken is evenly coated. Shake off excess coating.
Arrange the chicken, meaty sides up, on top of the rice mixture in the baking dish.
Cover the dish with foil and bake for 1 hour 15 minutes at 375 degrees F.
Remove the foil cover and bake 10 to 15 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest piece is cut to bone (using a meat thermometer, 170 degrees F for breasts; 180 degrees F for thighs and legs).
Serve immediately.
Recipe Source: Adapted from Betty Crocker
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 28, 2009
Loved the simplicity of this recipe. The chicken was nicely done and the salsa-bean-rice mixture was very flavorful. You could use boneless chicken if you wish but you will need to reduce the cooking time.