Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Combine flour, 1 teaspoon chili powder, 1/4 teaspoon salt and black pepper in a large sealable plastic bag. Add chicken pieces, half at a time. Seal bag; shake to coat.
Heat oil in a 12-inch skillet over medium heat. Add chicken; cook about 10 minutes or until brown on all sides, turning occasionally. Remove chicken from pan and set aside; discard drippings.
Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, water, the remaining 1/4 teaspoon salt and 1/2 teaspoon chili powder, cayenne and garlic to the pan. Bring to a boil. Arrange chicken pieces on top of rice mixture. Reduce heat to medium-low. Cook, covered, for 35 to 40 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.