INGREDIENTS Items added or deleted
1/4 cup flour
1 1/2 teas chili powder 3 teas. burrito seasoning/ NO chili powder
(breasts halves, thighs & drumsticks) 2 1/2 - 3 LBS. Boneless Chicken Breasts
2 TBLS EVOO 1 - 14 oz can diced tomatoes w/ onion & green pepper, Undrained 14 oz tomatoes w/ gr.chili,Jalapena undrained
1 - can Black Beans, well rinsed & drained
CUP tomato juice 8 OZ 11.5 oz V8
1 cup Frozen Corn 15.25 oz canned corn with liquid
2/3 cup Rice (Brown *** or white) see note*** Used rice AND sauted, Sweet orange/green peppers
1/8 - 1/4 cayenne pepper
1/4 teas salt Plus Cumin & Cilantro/ NO cayenne
1/4 teas black pepper
2 garlic cloves, crushed
In a large resealable bag combine flour, salt, pepper, 1 teas chili powder. Add chicken pieces, half at a time. Shake to coat. In a very large skillet (Chicken Fryer Skillet) brown chicken on all sides in EVOO medium heat about 10 minutes ( 5 min/side) Remove chicken from skillet and set aside. Discard drippings. Add drained Black beans, tomatoes, tomato juice, corn, uncooked rice, remaining chili powder, garlic and cayenne pepper to the skillet. Bring to a boil. Transfer from skillet to a 9 x 13 x 2 baking dish or 3 qt rectangular casserole. Place chicken pieces on top of rice.
Bake, covered, 375 degrees F 45-50 minutes or until chicken is no longer pink. (170 degree F Breasts, 180 F thighs & drumsticks or until rice are tender.
I thought it turned out fantastic and added liquid because the burrito seasoning thickened the juice, so adjust liquid accordingly. I, also, used more corn plus liquid, orange and gr. pepper and that required more liquid to just cover these veggies. Use 2 1/4 to 2 1/3 liquid except for brown rice. It was not watery when finished. For BROWN RICE *** GO BY WATER NEEDED ON THE BOX.*
I edited this about the liquid and also brown rice.