View Recipe

My Store: Store Details (change)

Chicken and Rice Casserole with Green Chiles and Corn

DIRECTIONS

Preheat a broiler. Place the chiles on a baking sheet and broil, turning as needed, until the skins blister and blacken on all sides. Wrap in a kitchen towel or drop into a plastic or paper bag until cool, then peel, seed, and cut into long, narrow strips. If using canned chiles, seed and cut into long, narrow strips. Set aside.
Preheat an oven to 350°F. Lightly butter a baking dish.
Rinse the chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper.
Heat 1 tbsp of the oil in a wide, heavy sauté pan over high heat. Add the onion and garlic and sauté until softened, about 4 minutes. Remove from the pan.
Wipe out the pan with a paper towel and add the remaining 1 tbsp oil. Place over medium-high heat, add the rice, and stir until toasty, about 2 minutes. Add the boiling stock, chile powder, cumin, oregano, salt, and pepper. Pour into the prepared baking dish, cover, and bake for 30 minutes.
Meanwhile, in the same pan, melt the butter over medium-high heat. Add the chicken breasts and sauté, turning once, until well browned, about 5 minutes on each side. Remove to paper towels to drain.
In a bowl, stir together the corn, reserved chiles, and sour cream. When the rice has cooked for 30 minutes, uncover and add the corn mixture to it, mixing well. Top with the browned chicken pieces, nestling them into the rice. Return to the oven and bake, covered, until the chicken is cooked through, about 15 minutes.
Remove from the oven and scatter the cheese evenly over the top. Return to the oven, uncovered, and bake until the cheese is thoroughly melted and bubbly, about 5 minutes. Bring to the table and serve hot.