FBD

Chipotle Chicken and Bell Pepper Casserole

MexicanChickenAdvanced90 minBy Northstar

Ingredients

Servings
4
  • 7 oz can chipotle chiles in adobo, stemmed and seeded, adobo reserved
  • 1 tbsp ancho chili powder
  • 4 chicken breasts
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 red bell peppers
  • 1 0.5 cup low-sodium chicken stock
  • 1 lb tomatillos, husked and coarsely chopped
  • 1 large tomato, coarsely chopped
  • 2 large garlic cloves, minced
  • 0.3 tsp cayenne pepper
  • 6 scallions, thinly sliced
  • 1 cup fresh cilantro, chopped

Instructions

  1. 1

    Puree chipotle chiles and adobo until smooth. Season chicken with salt and pepper; coat with puree. Cover and refrigerate overnight.

  2. 2

    Preheat oven to 350°F. Heat 1 tbsp oil in a skillet; brown chicken in batches, 4 minutes per side. Transfer to a baking sheet.

  3. 3

    Sauté onion and green pepper until lightly browned, about 15 minutes.

  4. 4

    Roast red peppers directly over flame or under broiler; peel, seed, and slice.

  5. 5

    Add tomatillos, tomato, garlic, cayenne, and roasted red peppers to the onion mixture. Stir in stock.

  6. 6

    Pour sauce over chicken in a large baking dish. Bake 45 minutes until chicken is cooked through.

  7. 7

    Sprinkle with scallions and cilantro before serving.