Reviews (1) Add Rating & Review 32 Ratings 5 star values: 5 4 star values: 10 3 star values: 11 2 star values: 6 1 star values: 0 Martha Stewart Member Rating: 4 stars 01/21/2013 We really liked the flavours in this recipe, everything worked together really well. I had trouble getting the rice done though, the chicken was done after 25/30 minutes in the oven but the rice was not. I think this could be fixed by boiling it a bit longer before putting it in the oven.
Back to Chicken and Rice with Corn and Sun-Dried Tomatoes All Reviews for Chicken and Rice with Corn and Sun-Dried Tomatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken and Rice with Corn and Sun-Dried Tomatoes Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 1 whole chicken (3 to 4 pounds), cut into 10 pieces Coarse salt and ground pepper 2 teaspoons vegetable oil 1 small yellow onion, diced medium 2 garlic cloves, roughly chopped 1 small green bell pepper, diced medium 1 teaspoon grated lemon zest 1/2 teaspoon dried oregano 1/4 to 1/2 teaspoon cayenne pepper 1 1/2 cups long-grain white rice 3 cups frozen corn (from a 16-ounce bag) 1 cup sun-dried tomatoes, cut into strips 2 1/2 cups low-sodium chicken broth or water
Cook’s Notes To make this on the stovetop: cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes.Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.
Gallery Chicken and Rice with Corn and Sun-Dried Tomatoes
Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 4
Gallery
Chicken and Rice with Corn and Sun-Dried Tomatoes
Chicken and Rice with Corn and Sun-Dried Tomatoes
Chicken and Rice with Corn and Sun-Dried Tomatoes
Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 40 mins total: 1 hr 10 mins
Servings: 4
prep: 40 mins
total: 1 hr 10 mins
prep:
40 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 1 whole chicken (3 to 4 pounds), cut into 10 pieces Coarse salt and ground pepper 2 teaspoons vegetable oil 1 small yellow onion, diced medium 2 garlic cloves, roughly chopped 1 small green bell pepper, diced medium 1 teaspoon grated lemon zest 1/2 teaspoon dried oregano 1/4 to 1/2 teaspoon cayenne pepper 1 1/2 cups long-grain white rice 3 cups frozen corn (from a 16-ounce bag) 1 cup sun-dried tomatoes, cut into strips 2 1/2 cups low-sodium chicken broth or water
Directions
Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
Reduce heat to medium and add onion, garlic, and bell pepper to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in lemon zest, oregano, cayenne, and rice and cook 1 minute.
Add corn, tomatoes, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Cook’s Notes To make this on the stovetop: cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes.Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.
Cook’s Notes
To make this on the stovetop: cover the pot after bringing the liquid to a boil and keep the mixture at a steady simmer over medium-low, 25 to 30 minutes.
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 5 4 star values: 10 3 star values: 11 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: 4 stars 01/21/2013 We really liked the flavours in this recipe, everything worked together really well. I had trouble getting the rice done though, the chicken was done after 25/30 minutes in the oven but the rice was not. I think this could be fixed by boiling it a bit longer before putting it in the oven.
Reviews (1)
Add Rating & Review 32 Ratings 5 star values: 5 4 star values: 10 3 star values: 11 2 star values: 6 1 star values: 0
Add Rating & Review
32 Ratings 5 star values: 5 4 star values: 10 3 star values: 11 2 star values: 6 1 star values: 0
32 Ratings 5 star values: 5 4 star values: 10 3 star values: 11 2 star values: 6 1 star values: 0
32 Ratings 5 star values: 5 4 star values: 10 3 star values: 11 2 star values: 6 1 star values: 0
5 star values: 5 4 star values: 10 3 star values: 11 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: 4 stars 01/21/2013 We really liked the flavours in this recipe, everything worked together really well. I had trouble getting the rice done though, the chicken was done after 25/30 minutes in the oven but the rice was not. I think this could be fixed by boiling it a bit longer before putting it in the oven.Martha Stewart Member
Rating: 4 stars 01/21/2013
We really liked the flavours in this recipe, everything worked together really well. I had trouble getting the rice done though, the chicken was done after 25/30 minutes in the oven but the rice was not. I think this could be fixed by boiling it a bit longer before putting it in the oven.
Rating: 4 stars
All Reviews for Chicken and Rice with Corn and Sun-Dried Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Rice with Corn and Sun-Dried Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
