-In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt and pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.
-In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of the rice mixture.
-Bake, covered, in a 375 degrees oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender.
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