Dolce Mangia
Sweet Eats
Chicken with Black Beans and Rice

1/4  c all-purpose flour
1 1/2  t chili powder
1/4  t salt
1/4  t black pepper
2-1/2  to 3 lbs chicken pieces
2  T cooking oil
1  15 oz can black beans, rinsed and drained
1  14.5 oz can diced tomatoes with onion and green pepper, undrained
1  c tomato juice
1  c frozen whole kernel corn
2/3  c long grain rice
1/8  to 1/4 T cayenne pepper
2  cloves garlic, minced

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.

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 3-quart rectangular baking dish. Arrange chicken pieces on top of rice mixture.

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.

Time: 1 hour   Serves: 6

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