One Pot Chicken Enchilada Rice Casserole

One Pot Chicken Enchilada Rice Casserole

Ingredients
  • 1 tbsp olive oil
  • 13oz/400g chicken breast, sliced horizontally into thin steaks (about ?»/1cm thick) (Note 1)
  • 1 small onion, diced
  • 3 garlic cloves, crushed
  • 1 red bell pepper (capsicum), diced
  • 24oz/680g tomato passata or crushed canned tomatoes* (Note 2)
  • 3 cups chicken broth or water
  • 1? cups frozen corn
  • ? tsp cayenne pepper* (spice — adjust to taste)
  • 1 tbsp dried oregano*
  • 2 tsp cumin*
  • 1 ? tsp coriander*
  • 2 tsp onion powder*
  • 1 tbsp brown sugar*
  • Salt and pepper
  • 1? cups white rice (short, medium or long grain) (Note 4)
  • 1 — 1? cups grated cheese
To Serve
  • Chopped cilantro/coriander (optional)
Instructions
  1. Heat olive oil over medium high heat in large skillet.
  2. Add chicken and cook each side for 2 minutes or until cooked, then remove onto a plate.
  3. Add extra oil if the skillet is looking dry. Add onion and garlic, cook for 1? minutes until starting to soften.
  4. Add bell peppers and cook for a further 2 minutes.
  5. Add remaining ingredients except rice and cheese. Bring to simmer, then add rice.
  6. Stir, cover with a lid and turn down heat to medium low. Cover and cook until rice is cooked but not mushy and most of the liquid is absorbed — about 15 to 18 minutes. (Note 3). Do not stir while it cooks.
  7. Meanwhile, shred or roughly chop chicken.
  8. When rice is cooked, quickly stir chicken through, sprinkle with cheese then broil until golden and bubbly.
  9. Serve, garnished with fresh cilantro/coriander if desired.
Notes
1. Slice the chicken into thin steaks just so they cook faster on the
stove. You could bash them thinner using a meat mallet or rolling pin if you prefer (place the chicken between cling wrap). Or if you had a bad
day. It’s very therapeutic.

2. Tomato passata is just pureed
tinned tomatoes. Nowadays it is readily available in supermarkets,
usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can’t find it, puree canned
tomatoes or use crushed canned tomatoes.

3. Add extra water if
required because many variables can affect the amount of water required
to cook rice. When you finish cooking, you want a bit of liquid left in
the rice so it is a bit saucy. Also remember that the rice will continue to absorb liquid even when you take it off the stove.

4. This
recipe is suited to short, medium or long grain (aka «normal») white
rice. It is not suited to brown rice, risotto, calasparra (paella) rice
or wild rice. I am pretty sure it will work with Jasmin and Basmati
because they water to liquid ratio is the same and the cook time is
similar. But I can’t say with 100% certainty because I haven’t tried it.

* These ingredients are the «Enchilada Sauce» in this recipe.
You can substitute all these ingredients with 24oz/680g of store bought
Enchilada Sauce if you prefer.

Nutrition per serving, assuming 6 servings.

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