Arroz Con Pollo

Submitted by Jessica McFadden

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• 1 whole chicken in pieces or 6 thighs with skins
• ¾ cup flour
• Salt & pepper
• Olive oil
• 1 large onion, diced
• 2-3 cloves garlic, diced
• 1 green, 1 red and 1 yellow bell pepper, sliced
• 1 small can corn, drained
• 2 cups rice
• Cooking spray
• Chili powder
• 1 can chicken broth
• 1 large can diced tomatoes, undrained

• 
  Dust chicken in flour and season with salt and pepper. Heat oil in pan and brown chicken. Don't worry about cooking chicken all the way through, just brown the outside.
• 
  Set chicken aside on a plate and brown onions and garlic in the same pan and oil. Add peppers and corn and stir. Add rice and stir until just combined.
• 
  Pour rice mixture into a casserole dish sprayed with cooking spray. Nestle in chicken pieces. Season with salt, pepper and chili powder. If making ahead, cover and refrigerate until 40 minutes before you'd like to serve.
• 
  Before placing in oven, add broth and tomatoes (undrained). If making for someone else, just direct them to open up the cans and add before baking.
• 
  Bake covered at 350 degrees for 30 minutes (if warm or room temp) or 40 minutes (if chilled).