We’ve been having the most incredible sales on corn and chicken quarters. Three cents an ear of corn from Safeway. Corn often has been eight for a dollar from Sprouts Grocery. Chicken quarters are often ninety – nine cents or less a pound from Safeway and also Walmart Grocery. This meal is delicious and even easier to make than other one pot meals I’ve posted because I skipped the step to sauté the vegetables…I also wanted to cut the sodium even more so I did and everything is still delicious and very flavorful. One thing I need to mention is that the chicken skin does not come out crisp in these one pot recipes. You also have to cook with a thermometer because you have to check for safe eating temperature. According to the government chicken is safe to eat at 165 degrees F. I prefer my dark meat chicken cooked between 180-200 degrees. I like when it falls off the bone and is very tender and flavorful. You might prefer it less cooked. I can’t tell you the exact minute your dish will be done since ovens and pans do differ but on the middle rack this will be ready around 120 minutes.

Ingredients for around 6 servings

4lbs chicken quarters (one tray of leg quarters around 4 pieces)

kosher salt – to taste (sprinkle well on both sides of chicken)

ground black pepper – to taste (sprinkle well on both sides of chicken)

granulated garlic – to taste (sprinkle well on both sides of chicken)

2 celery ribs – around one inch pieces

2 carrots – around one inch pieces

1 onion – chopped

13 garlic cloves – chopped

4 ears of corn – trimmed off the cob

4 medium sized peppers – chopped (I used Mexican Yellow peppers that are fruity but have some heat like shisitos) (Fresnos maybe 6-8 would also be good or a mix of bell peppers and a jalapeño)

1 teaspoon coriander

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon ground annatto (also called achiote)

1 teaspoon smoked paprika

1 teaspoon chili powder

2 bay leaves

1 cup water

1/4 cup fresh cilantro leans and some tender stems (to finish)

Directions

Preheat oven to 350 degrees F.

Chicken gets browned on both sides. It doesn’t matter if you do it in a fry pan or under a broiler for about 10 minutes a side. Leave the fat in the pan because you need it to flavor everything. (extra fat can be removed after chilling finished dish)

In a very large pan or oven safe pot (I used a half buffet pan) add the celery, carrots, onion, garlic, corn, yellow peppers, coriander, cumin, oregano, annatto, smoked paprika, chili powder, bay leaves, water. Mix well and top this with the chicken. Cover tightly with foil. Leave in oven till the chicken is at least 165 degrees F. but I prefer the chicken between 180-200 degrees F. (around 120 minutes) You do how you like the chicken best. You might want to clean the chicken when it’s cool enough to handle. You should remove the bay leaves and give it a stir. Finish with fresh cilantro……….. (***If you make this ahead of time you can chill and easily remove the extra fat that stays on the surface and then reheat……as this is the perfect dish for that kind of cookery)

Everyone will enjoy this! It’s not too spicy but it is very flavorful and it was easy to prepare.