Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs (bone in and skin on)
  • 1 tablespoon oil
  • 1 tablespoon homemade taco seasoning (recipe follows)
  • 1/2 tablespoon oil
  • 1 medium onion. diced
  • 1 red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 1 1/3 cup long grain rice
  • 1 14.5 ounce can fire roasted diced tomatoes, with juices
  • 1 cup chicken broth
  • 1 14.5 ounce can black beans, drained and rinsed
  • 1 cup frozen corn (thawed)
  • 2 teaspoons homemade taco seasoning (recipe follows)
  • 1/2 tablespoon chipotles in adobo sauce
  • 1/2 lime (juiced)
  • 1 tablespoon cilantro (chopped)
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instruction

  • Preheat oven to 375 degrees.
  • Add chicken, oil and taco seasoning to a medium bowl. Rub the chicken to coat with the oil and seasoning.
  • In a dutch oven or oven safe pot heat 1/2 tablespoon of oil over medium high heat. Add in the chicken and cook until browned on both sides. Make sure not to burn. Remove the chicken from the pan and set aside.
  • Add onion and bell pepper to the same pot. Cook for 3-4 minutes or until tender.
  • Stir in garlic and rice and cook for an additional minute.
  • Add in diced tomatoes, chicken broth, beans, corn, taco seasoning and adobo sauce. Bring to a boil then reduce to simmer. Cook for 3-4 minutes.
  • Place the chicken thighs back in the pot with the rice.
  • Place in the oven and cook for 30 minutes covered. Take off the lid and cook for an additional 20 minutes or until the chicken reaches 165 and the rice is tender.
  • Take out of the oven and stir in lime juice and sprinkle with fresh cilantro.
  • Serve immediately!