Chicken with Rice (Arroz con Pollo)

Ingredients

• About 1 tablespoon vegetable oil
• 8 chicken thighs (about 6 oz. each)
• 2 cups fat-skimmed chicken broth
• 1 can (14 oz.) stewed tomatoes
• ¹/₃ cup chopped fresh mint leaves
• 2 fresh jalapeño chiles (1 1/2 to 2 oz. total), rinsed, stemmed, and thinly sliced
• Salt
• + 5 more ingredients
• • 1 tablespoon chili powder
  • 1 ¾ cups (9 oz.) frozen corn kernels
  • 1 ½ cups long-grain white rice
  • 3 cloves garlic, peeled and minced
  • 1 white onion (8 oz.), peeled and chopped

1. Remove skin from chicken. Trim off and discard excess fat. Rinse chicken and pat dry. Rub chili powder all over pieces. 2. Set a 12-inch frying pan with 2-inch-tall sides or a 5- to 6-quart pan over medium-high heat. When hot, add oil and tilt pan to coat bottom. Add chicken in a single layer ...

View full recipe at My Recipes