Down Home Corn And Chicken Casserole
|Chickens||2 , each cut into 10 pieces|
|Finely chopped onion||3 1⁄2 Cup (56 tbs)|
|Finely chopped green bell pepper||1 1⁄2 Cup (24 tbs)|
|Tomatoes||1 Pound, peeled, chopped|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Basic chicken stock||3 1⁄2 Cup (56 tbs)|
|Fresh corn||8 Cup (128 tbs), cut off cob|
|Rice||2 Cup (32 tbs), uncooked|
Remove excess fat from chickens; season chicken pieces with 2 tablespoons of the Poultry Magic and place in plastic bag.
Seal and refrigerate overnight.
Remove chickens from refrigerator and let set at room temperature.
Heat oil in an 8-quart roasting pan over high heat until it just starts to smoke, about 6 minutes.
Add the 10 largest pieces of chicken (skin side down first) and brown, cooking 5 minutes on each side.
Remove chicken and reheat oil about 1 minute or until oil stops sizzling.
Brown remaining chicken 5 minutes on each side.
Remove and keep warm.
Add half of the corn to hot oil.
Scrape bottom of pan well to get up all of browned chicken bits and stir to mix well.
Let corn cook, without stirring, about 6 minutes.
You want it to brown and to start breaking down the starch.
Add 1/2 tablespoon of the Poultry Magic and stir to incorporate.
Then let mixture cook, without stirring, about 7 minutes to continue browning process.
Stir in onions, bell peppers and remaining Poultry Magic.
Cover with tight-fitting lid and cook about 5 minutes.
Add remaining corn and the tomatoes.
Stir to mix well; re-cover and cook 10 minutes.
Transfer corn mixture to another pan and keep warm.
Preheat oven to 400°F.
Add stock and rice to roasting pan.
Bring to a boil, stirring occasionally.
Layer chicken pieces on top of rice and cover chicken layer with corn mixture.
Cover and bake 25 minutes.
Remove casserole from oven, but don't take lid off.
Let set 10 minutes, covered