- 1 cup of rice
- 1 cup of corn kernels
- 4 pieces of chicken (2 thighs and 2 thighs)
- 1 onion
- 2 cloves of garlic
- ½ red pepper
- Salt and pepper to taste
- 1 bay leaf
- ¼ teaspoon saffron powder or 1 teaspoon seasoning
- 3 oil tablespoons
- 2 cups chicken broth, or water
Season the chicken pieces with salt and pepper and, if you wish, also add your favorite spices. Let it rest for at least 1 hour covered in the refrigerator.
In a pot, brown the chicken in oil over medium heat. When the meat changes color, add the crushed garlic, stir and let it perfume well.
Add shelled sweet corn, you can also use sweet corn. If you use sweet corn, wash it first to remove the canned liquids.
Stir frequently to prevent the chicken from sticking. Add the onion cut into small cubes, 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 so that the ingredients are integrated and cover everything with the broth. Adjust the salt level, add the saffron, stir everything well and cover the pot.
If you make it in a casserole it takes approximately 30 minutes. If you use a pressure cooker it takes 15 minutes. In both cases, use medium heat at the beginning and low heat later.
When uncovering the rice, check that it is cooked. If you notice that there is still too much broth for your taste, let it cook for a few more minutes half uncovered and avoid stirring it.
If it is already ready, remove it from the heat. Stir with a slotted spoon, cover again and let it rest until ready to serve.
Rice with Corn and Chicken is a delicious dish. To decorate it you can use roasted peppers.
I hope you enjoy it. Enjoy your meal!!