Life / Food

Bring chicken in from the cold: Why there's no beating classic comfort food

Hearty, one-pot dinners are the answer to the what’s-for-dinner question as the days get colder.

Maya Visnyei

Hearty, one-pot dinners are the answer to the what’s-for-dinner question as the days get colder.

Ready in
Prep time: 60 minutes
Cook time: 50 minutes
Serves 4

Ingredients
• 1/4 cup flour
• 1 1/2 Tbsp chili powder
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 chicken thighs
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 x 15 oz can of kidney beans
• 1 x 19 oz can of tomatoes
• 1 cup frozen or fresh corn
• 3/4 cup chicken stock
• 1 cup brown rice
• Small handful of chopped cilantro and quartered limes for garnish

Directions
1.
Preheat oven to 350 F.
2. On a plate, toss together flour, chili and salt and pepper. Dredge chicken through mixture until well-coated.
3. In a large Dutch oven or oven-proof pot, heat up olive oil over medium-high heat. Brown chicken on both sides. Place browned chicken on a clean plate and put aside. Drain excess fat from pot.
4. Turn heat down to medium and add garlic, allow it to soften and become fragrant. Add beans, tomatoes, stock, corn and rice. Stir. Break up tomatoes with wooden spoon. Raise heat again so mixture comes to a boil.
5. Place the chicken pieces on top of your tomato-y mixture, place a lid on top and place in the oven for 45 to 50 minutes. Remove from the oven and serve with a sprinkling of cilantro and lime.

For more meal ideas, visit: http://sweetpotatochronicles.com/

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