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    You are in: Home / Recipes / One-Pot Southwestern Chicken and Rice (America's Test Kitchen) Recipe
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    One-Pot Southwestern Chicken and Rice (America's Test Kitchen)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Treewoman's Note:

    An easy, flavorful, one-dish supper! Posted for safe-keeping.

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    Units: US | Metric


    1. 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. 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. 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. 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. 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.

    Ratings & Reviews:


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

    Serving Size: 1 (821 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1161.3
    Calories from Fat 406
    Total Fat 45.2 g
    Saturated Fat 15.1 g
    Cholesterol 211.2 mg
    Sodium 428.2 mg
    Total Carbohydrate 97.5 g
    Dietary Fiber 10.3 g
    Sugars 2.5 g
    Protein 85.1 g

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