One Pot Chicken Enchilada Rice Casserole

Method10 steps

1. 1

   Step 1: Dice the onion and red pepper, crush the garlic and slice the chicken into steaks about 1 cm thick before heating. Heat the tablespoon olive oil (1 tbsp) in a large ovenproof skillet over medium-high heat.

   Uses 1 tbsp olive oil

2. 2

   Step 2: Add all the chicken (400 g) to the oiled pan from step 1. Cook the first face for about two minutes, then turn it in step 3.

   Turn first chicken face · 2 minUses heated skillet and tablespoon olive oil · 400 g chicken breast, sliced horizontally into steaks about 1 cm thick

3. 3

   Step 3: Turn the chicken and pan contents from step 2. Cook the second face for about two minutes, continuing if needed until the thickest center reaches 74°C. Lift the cooked chicken onto a plate; keep the skillet for the vegetables.

   Check second chicken face · 2 minUses chicken steaks and oil in the skillet

4. 4

   Step 4: Use the skillet and pan juices left from step 3, adding a little additional olive oil only if it is dry. Add the prepared onion (1) and garlic (3 cloves); cook for about 1½ minutes until beginning to soften.

   Add red pepper · 2 minUses oil and juices remaining in the skillet after lifting the chicken · Additional olive oil, only if the skillet is dry · 1 small onion, diced · 3 cloves garlic, crushed

5. 5

   Step 5: Add the diced red pepper to the onion-and-garlic pan from step 4 and cook for another two minutes.

   Add sauce ingredients · 2 minUses softened onion and garlic with pan oil · 1 red bell pepper, diced

6. 6

   Step 6: Add the tomato passata (680 g), chicken broth (3 cups), corn (250 g), cayenne, oregano, cumin (2 tsp), ground coriander (1½ tsp), onion powder (2 tsp), brown sugar (1 tbsp) and salt and pepper to the vegetable pan from step 5. Bring to a simmer, then stir in the uncooked white rice (270 g).

   Uses softened vegetables and pan oil · 680 g tomato passata · 3 cups chicken broth · 250 g frozen corn · ½ tsp cayenne pepper; adjust heat to taste · 1 tbsp dried oregano · 2 tsp ground cumin · 1½ tsp ground coriander

7. 7

   Step 7: Cover the rice pot from step 6 and reduce to medium-low heat. Cook without stirring for about 15–18 minutes, checking from 15 minutes for tender rice and mostly absorbed liquid; it should remain saucy rather than dry. If it dries before the rice is tender, add a little additional water, cover and continue.

   Check covered enchilada rice · 15 minUses rice in homemade enchilada sauce with corn and vegetables · A little additional water, only if the rice needs more liquid

8. 8

   Step 8: While the rice cooks, shred or roughly chop all the cooked chicken set on the plate in step 3. Keep it ready to return to the pot.

   Uses all cooked chicken lifted onto the plate

9. 9

   Step 9: When the rice from step 7 is tender, quickly stir all the shredded cooked chicken from step 8 through it. Sprinkle with the grated cheese (1–1½ cups). Put the ovenproof skillet under a watched broiler or oven grill until the cheese is golden and bubbling and the chicken-rice mixture is thoroughly hot, reaching 74°C in the center.

   Uses cooked saucy rice and vegetables · all shredded cooked chicken on the plate · 1–1½ cups grated cheese

10. 10

    Step 10: Serve the completed chicken-and-rice casserole from step 9, with the optional chopped fresh cilantro. Cool any leftovers promptly in shallow containers and refrigerate within two hours; reheat thoroughly to 74°C.

    Uses complete hot chicken-and-rice casserole · Chopped fresh cilantro, optional, to garnish