One-pot Southwestern Chicken And Rice (america's Test Kitchen)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 (10 ounce) chicken breasts, bone-in, skin-on
• salt and pepper
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1/4 teaspoon red pepper flakes
• 4 garlic cloves, minced
• 1 1/2 cups long-grain rice
• 3 1/2 cups low sodium chicken broth
• 1/2 cup dry wine
• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1 (10 ounce) package frozen corn, thawed and patted dry
• 4 ounces shredded cheddar cheese
• 2 tablespoons minced fresh cilantro
• salsa, for serving

Recipe

• 1 pat the chicken dry with paper towels and season with salt and pepper. heat the oil in a large dutch oven over medium-high heat until just smoking. add the chicken skin-side down and cook until golden, about 5 minutes. transfer the chicken to a plate, leaving the fat in the pot.
• 2 add the onion, pepper flakes, and 1/2 teaspoon salt to the fat in the pot and place over medium heat. cook, scraping up any browned bits on the pan bottom, until the onion is softened, about 5 minutes.
• 3 stir in the garlic and cook until fragrant, about 15 seconds. stir in the rice and cook until the edges turn translucent, about 3 minutes. stir in the broth and wine and bring to a simmer.
• 4 return the chicken to the pot, skin-side up. cover, reduce heat to low, and cook until the thickest part of the breast registers 160 degrees on an instant-read thermometer, about 25 minutes.
• 5 transfer the chicken to a serving platter. stir the black beans, corn, cheddar, and cilantro into the rice. let the cheddar melt for 1 minute. season the rice mixture with salt and pepper to taste. serve with the salsa.