Add a hot, tangy bite to this chicken dish by stirring in a few dashes of Louisiana hot sauce along with the rice mixture.




  • In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, 1/4 teaspoon salt, and black pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.

  • In a 12-inch skillet heat oil over medium heat. Add chicken; cook about 10 minutes or until brown on all sides, turning occasionally. Remove chicken from skillet and set aside; discard drippings.

  • Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, water, 1/4 teaspoon salt, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Arrange chicken pieces on top of rice mixture. Reduce heat to medium-low. Cook, covered, for 35 to 40 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.

Nutrition Facts

508 calories; 22 g total fat; 107 mg cholesterol; 830 mg sodium. 43 g carbohydrates; 38 g protein;