Chipotle Chicken and Bell Pepper Casserole Recipe

Chipotle Chicken and Bell Pepper Casserole Recipe

Ingredients:

1 can of chipotle-chiles in adobo; stemmed & seeded then you reserve the adobo
12 chicken-breasts
Salt
Pepper (ground)
1 onion (large); sliced into half-inch dice
2 small red bellpeppers
1 lb of husked tomatillos; washed & chopped coarsely
2 cloves garlic (large); minced
6 thinly-sliced scallions
1 c of chopped leaves of cilantro
1/4 tsp of cayenne-pepper
1 tomato (large); chopped coarsely
1 & 1/2 c of fat-free stock of chicken
1 small green bellpepper; cut into half-inch dice
3 Tbsps of oil
1 Tbsp of ancho chili-seasoning

Instructions:

Have chipotles pureed in processor including adobo ’til smooth. Place chicken on large-sized rimmed bake sheet then season w/ pepper & salt. Coat meat evenly w/ puree. Have it covered & refrigerated overnight.

Prepare your oven. Heat it to three hundred fifty degrees Fahrenheit.

Have 1 Tbsp oil heated in skillet ’til simmering. You add your chicken w/ skin-side-down then cook in batches for 4 mins for every side at mid-heat ’til browned. Transfer them into bake sheet.

Spray skillet w/ olive-oil spray then add the green peppers & onions. Have it cooked for 15 mins at mid-heat ’til browned lightly. Have red bellpeppers toasted over burner, turn occasionally ’til well-charred. Transfer them into plates then cool for about 10 mins.

Throw away the skins, stems & seeds then cut them into half-inch dice. You add your stock into onions & pepper. Simmer it over mid-heat for about 5 mins. Add tomatoes, tomatillo, cayenne, garlic & roasted peppers then simmer mixture over mid-heat.

Have sauce seasoned w/ pepper & salt then pour carefully into two large-sized bake dishes. Arrange chicken w/ skin-side-up. Have it baked for 25 mins ’til meat is browned deeply. Sprinkle w/ cilantro & scallions prior to serving.

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