- 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 desired, add your favorite spices as well. Let it rest covered in the refrigerator for at least 1 hour.
In a pot, brown the chicken in the oil over medium heat. When the meat changes color, add the crushed garlic, stir, and let it become well infused.
Incorporate the freshly shelled corn; you can also use sweet corn. If using sweet corn, wash it beforehand to remove the liquids from the preserves.
Stir frequently to prevent the chicken from sticking. Add the chopped onion, the red pepper (preferably cut into strips), and the bay leaf. Let everything sauté for a few minutes.
Finally, add the previously washed and drained rice. Mix to integrate the ingredients and cover everything with the broth. Adjust the salt, add the saffron, stir 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 lower it.
When uncovering the rice, check that it is cooked to your liking. If you notice that it still has too much liquid for your taste, let it cook for a few more minutes partially uncovered and avoid stirring it.
If it is already at its point, remove it from the heat. Stir with a slotted spoon, cover it again, and let it rest until it's time to serve.
Rice with Corn and Chicken is a delicious dish. You can use roasted peppers to decorate it.
I hope you enjoy it. Bon appétit!!