Iain Bagwell
Makes 4 servings

How to Make It

Step 1

Remove skin from chicken. Trim off and discard excess fat. Rinse chicken and pat dry. Rub chili powder all over pieces.

Step 2

Set a 12-inch frying pan with 2-inch-tall sides or a 5- to 6-quart pan over medium-high heat. When hot, add oil and tilt pan to coat bottom. Add chicken in a single layer and turn as needed to brown on both sides, 10 to 12 minutes total (if necessary, brown in two batches, adding 1 more tablespoon oil if needed). Transfer to a plate.

Step 3

Add onion, garlic, and jalapeño chiles to pan; stir often until onion is limp, about 3 minutes. Reduce heat to medium and add rice; stir often until rice is opaque, about 3 minutes. Add broth, tomatoes (including juices), corn, and 1/4 cup mint. Bring to a boil over high heat.

Step 4

Lay chicken pieces slightly apart in pan. Reduce heat to low, cover pan, and cook until rice is tender to bite and chicken is no longer pink at the bone (cut to test), 25 to 30 minutes. Sprinkle with remaining mint and add salt to taste.

Ratings & Reviews

Great flavor

October 03, 2016
I made this exactly as written except I had to use jasmine rice since I didn't have long grain in the house.  I also generously salted when I added the broth, tomatoes, corn & mint.  And then again at the end, I added a fair amount of salt to the top of the chicken pieces.  I was pleasantly surprised at the taste.  I wasn't really sure what to expect.  My version didn't have a bright color as in the picture either.  I will make again with the correct rice which should correct the stickiness of the my dish.

debsup1's Review

July 23, 2013
Very tasty dish!!! I agree with others that it needs more heat for my taste. I would use the cayenne pepper or one jabanero or scotch bonnet! Next time I will cut up boneless skinless chicken in bite size pieces. Love the mint in this ....gives it a nice little something different:) Will definitely make this again!

MaryJJ's Review

June 17, 2010
This recipe was not quite spicy enough. As one reviewer recommended, I cut the chicken pieces into bite size and that worked well for the pot luck I attended. I would use a little cayenne pepper next time.

chef1greg's Review

May 31, 2010
I used all drum sticks for this, did not use jalepeno peppers, and used anjou pepper powder instead of chili powder. It was great, and the rice had great flavor.

AllyBK's Review

August 26, 2009
This was a very good recipe. It made enough for two meals and reheated well. I used boneless, skinless chicken thighs instead. The only things I would change is to salt and pepper the chicken before browning it. I think next time I might also try cutting the chicken into bite size pieces.