Combine the spices together and rub all over chicken. cover and refrigerate overnight or at least 1 hour.
Heat 2 T oil in heavy 4 quart pot and saute chicken turning frequently until golden brown on all sides, about 5 minutes. Remove chicken and set aside.
Add remaining T of oil and mix in onion and garlic, saute for 3 minutes or until translucent.
Stir in rice and cook for 2 minutes, stirring occasionally. Stir in chicken broth, roasted red peppers, tomatoes with juice, black beans, corn, and salt. Bring to simmer, add chicken back to casserole dish.
Turn chicken and cook another 20 minutes or until juices run clear. Add cilantro and transfer to serving dish and garnish with sour cream, cilantro sprigs, and avocado slices. Serve immediately.
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