One-Pot Southwestern Chicken and Rice (America's Test Kitchen) Recipe

Name: One-Pot Southwestern Chicken and Rice (America's Test Kitchen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (10 ounce) chicken breasts, bone-in, skin-on; salt and pepper; 2 tablespoons vegetable oil; 1 cup chopped onion; ¼ teaspoon red pepper flakes; 4 garlic cloves, minced; 1 ½ cups long-grain white rice; 3 ½ cups low sodium chicken broth; ½ cup dry white 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

Servings: persons

4 (10 ounce) chicken breasts, bone-in, skin-on
salt and pepper
2 tablespoons vegetable oil
1 cup chopped onion
¼ teaspoon red pepper flakes
4 garlic cloves, minced
1 ½ cups long-grain white rice
3 ½ cups low sodium chicken broth
½ cup dry white 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

1
Pat the chicken dry with paper towels and season with salt and pepper.
2
Heat the oil in a large Dutch oven over medium-high heat until just smoking.
3
Add the chicken skin-side down and cook until golden, about 5 minutes.
4
Transfer the chicken to a plate, leaving the fat in the pot.
5
Add the onion, pepper flakes, and 1/2 teaspoon salt to the fat in the pot and place over medium heat.
6
Cook, scraping up any browned bits on the pan bottom, until the onion is softened, about 5 minutes.
7
Stir in the garlic and cook until fragrant, about 15 seconds.
8
Stir in the rice and cook until the edges turn translucent, about 3 minutes.
9
Stir in the broth and wine and bring to a simmer.
10
Return the chicken to the pot, skin-side up.
11
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.
12
Transfer the chicken to a serving platter.
13
Stir the black beans, corn, cheddar, and cilantro into the rice.
14
Let the cheddar melt for 1 minute.
15
Season the rice mixture with salt and pepper to taste.
16
Serve with the salsa.

1171

kcal

Calories

Fat

105

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 (10 ounce) chicken breasts, bone-in, skin-on, salt and pepper, 2 tablespoons vegetable oil, 1 cup chopped onion, and more.

Yes, One-Pot Southwestern Chicken and Rice (America's Test Kitchen) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

One-Pot Southwestern Chicken and Rice (America's Test Kitchen)

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