Thursday, January 12, 2012

chicken and rice with corn and sun-dried tomatoes

this was one of those meals that i'm sooo glad made a ton of leftovers. because i've been eating on this rice mix for the past two days now! when husband asked if i was making anything good for dinner, and i brought out the enameled dutch oven, he got excited-- and said that anything that comes from that pot is wonderful.

and it's true.

here's to another pinterest recipe!

martha stewart's chicken and rice with corn and sun-dried tomatoes:
  • 1 whole chicken (3 to 4 pounds), cut into 10 pieces i used a mix of thighs, breasts, and legs. some with skin, some without

  • 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 my yellow and orange had to go first, so i used one and a half peppers, any color you want

  • 1 teaspoon grated lemon zest i didn't have, so i didn't use.

  • 1/2 teaspoon dried oregano

  • added fresh rosemary, the chopped leaves from one sprig

  • 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 use the chicken broth. it's worth it.


  1. 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.

  2. 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.

  3. 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.

it makes a ton, so it's great for if you have guests over. or, if you're like me and make it just for you and one other person, then you get to eat it for lunch and dinner the next day! perfect-o!


LeLe said...

Yum! I really need a dutch oven. All I have is a large soup pot and it works most of the time but wouldn't work if I needed to cook something like this.

Amy E said...

I need to get one too! Emily wants one as well. She told me all about the amazing goodies coming out of your dutch oven when she was down there, and has wanted one ever since!