- 1 cup of rice
- 1 cup of corn kernels
- 4 pieces of chicken (2 thighs and 2 drumsticks)
- 1 onion
- 2 cloves of garlic
- ½ red bell pepper
- Salt and pepper to taste
- 1 bay leaf
- ¼ teaspoon of powdered saffron or 1 teaspoon of seasoning
- 3 tablespoons of oil
- 2 cups of chicken broth, or water
Season the chicken pieces with salt and pepper, and if you like, add your favorite spices as well. Let it rest for at least 1 hour, covered in the refrigerator.
In a pot, brown the chicken in oil over medium heat. Once the meat changes color, add the crushed garlic, stir, and let it become well infused.
Incorporate the fresh corn kernels; you can also use sweet corn. If you opt for sweet corn, make sure to wash it beforehand to remove the liquids from the canning process.
Stir frequently to prevent the chicken from sticking. Add the diced onion, the red pepper (preferably cut into strips), and the bay leaf. Allow everything to sauté for a few minutes.
Finally, add the previously washed and drained rice. Stir to combine the ingredients and cover everything with the broth. Adjust the salt to taste, add the saffron, mix everything well, and cover the pot.
If you do it in a pot, it takes approximately 30 minutes. If you use a pressure cooker, it takes 15 minutes. In both cases, start with medium heat and then reduce to low.
When uncovering the rice, check that it is cooked to your liking. If you notice it still has too much liquid for your taste, let it cook for a few more minutes uncovered, and avoid stirring it.
If it is already at the right point, remove it from the heat. Stir with a slotted spoon, cover it again, and let it rest until ready to serve.
Rice with corn and chicken is a delicious dish. You can use roasted peppers for decoration.
I hope you enjoy it. Bon appétit!