Chipotle Chicken Pasta Casserole

Method12 steps · about 1 hr 5 min

1. 1

   Step 1: Wash the tomatoes and optional avocado, peel the garlic, chop the onion, and grate the cheese before heating the pans. Use a large deep casserole or skillet with a close-fitting lid that is safe on both stovetop and in the oven; a large Dutch oven also works. Keep the chicken separate from the prepared produce.

   Uses Water for produce washing and covering the tomatoes and garlic; reserve ½ cup cooking water

2. 2

   Step 2: Put all the tomatoes and garlic (2) in a medium 3-quart saucepan and add water to cover. Bring to a simmer over medium-high heat and simmer for about 10 minutes, until the tomatoes are cooked through and their skins loosen.

   Cook the tomatoes and garlic · 10 minUses 1½ lb ripe tomatoes, washed · 2 garlic cloves, peeled · Water to cover the tomatoes and garlic

3. 3

   Step 3: Transfer all the cooked tomatoes and garlic to a blender or food processor with ½ cup of their cooking water, leaving the rest of the water behind. Let them cool slightly until safe for the appliance. Add the onion, ¾ tsp salt, ¼ tsp pepper, the adobo sauce to taste, and the optional chipotle chile. Puree until smooth.

   Uses All cooked tomatoes and garlic plus ½ cup of their cooking water · ½ cup coarsely chopped white onion · ¾ tsp salt for the sauce · ¼ tsp freshly ground black pepper for the sauce · Adobo sauce from its 2-tbsp supply, to taste · Optional seeded chipotle chile from the one-chile supply

4. 4

   Step 4: Season all the raw chicken (1½ lb) with the oregano, remaining ¼ tsp salt and extra pepper to taste. Heat 4 tbsp oil in the large casserole over medium-high heat. Add the thighs and brown their first side for 2–3 minutes, checking from 2 minutes before turning.

   Check the first chicken face · 2 minUses 1½ lb raw boneless skinless chicken thighs · 1 tsp dried oregano · ¼ tsp salt for the chicken · Freshly ground black pepper to taste for the chicken · 4 tbsp oil for browning the chicken

5. 5

   Step 5: Turn the thighs and brown the second side for another 2–3 minutes, checking from 2 minutes. The chicken will finish cooking with the pasta.

   Check the second chicken face · 2 minUses The first-face-browned chicken in its pan oil

6. 6

   Step 6: Lift the browned thighs into a bowl and reserve them for the pasta cooking phase. Keep the casserole and its pan oil for frying the dry pasta, and proceed with the next stages.

   Uses All browned chicken thighs to lift into a bowl · The casserole with its retained chicken-pan oil

7. 7

   Step 7: Add the remaining 2 tbsp oil to the casserole over medium-high heat. Add all the dry pasta and fry for a few minutes, stirring constantly, until lightly browned and fragrant without burning. Do not boil the pasta first.

   Uses The casserole and retained pan oil, separate from held chicken · 2 tbsp oil for frying the dry pasta · 1 lb dry penne or elbow pasta

8. 8

   Step 8: Carefully pour all the tomato sauce over the fried pasta, using the lid as a splash shield. Stir, cover partially, and cook at a simmer for about 5 minutes, stirring occasionally, until the sauce darkens and thickens around the pasta.

   Thicken the tomato sauce around the pasta · 5 minUses All the fried pasta and its pan oil · All the blended sauce

9. 9

   Step 9: Nest all the browned chicken thighs in the pasta and add all 3 cups broth. Stir gently, bring to a gentle simmer, cover tightly and reduce the heat to low. Cook for about 25 minutes, until the pasta is tender and the chicken reaches 74°C / 165°F in its thickest parts. Continue cooking if needed to reach both endpoints.

   Cook the covered chicken and pasta · 25 minUses All the pasta and thickened sauce · All the reserved browned thighs, separate from pan oil · 3 cups ready chicken broth

10. 10

    Step 10: Heat the oven to 400°F / about 200°C while the covered casserole cooks. Wait until the oven is ready before the next baking stage.

11. 11

    Step 11: Remove the lid and scatter all 8 oz grated cheese over the cooked pasta and chicken. Bake uncovered at 400°F for 10–12 minutes, checking from 10 minutes, until the cheese has melted and starts to brown lightly.

    Check the melted casserole cheese · 10 minUses All the fully cooked chicken and tender pasta in sauce · 8 oz grated Oaxaca, Monterey Jack or mozzarella cheese (about 2 cups)

12. 12

    Step 12: Serve the casserole hot in 6–8 portions, adding optional avocado slices and crema to taste. Cut thick slices if the crust allows, or spoon the casserole onto plates.

    Uses All the hot baked casserole · Optional avocado slices from one ripe avocado · Mexican crema (Latin-style cream, crème fraiche or sour cream (optional for garnish))