serves 4
difficulty Moderate
  • oven
  • large cast iron skillet
author Iris Van Kerckhove
write-up Write Up
forked from Creamy Chorizo-Chicken Casserole
1/2 lb   1/2 lb fresh chorizo  
  1. preheat the oven to 400°f.
  2. season the chicken with salt and 1 teaspoon of the ancho chili powder.
  3. in a large cast iron skillet, melt 2 tablespoons of butter over medium-high heat.
  4. cook the chicken in the skillet on both sides until browned and cook through, about 15 minutes.
  5. in the same skillet, brown the chorizo until cooked through, about 10 minutes. remove the chorizo and chicken to a plate and set aside.
  6. melt the last tablespoon of butter in the skillet. add the onions and saute for about 5 minutes.
  7. add the bell pepper, tomatoes, garlic, remaining chili powder, cumin, salt, and flour. cook for a couple of minutes, then stir in the broth. simmer for a couple of minutes until thickened.
  8. stir in the cream, sour cream, and lime juice.
  9. simmer over medium-low heat until thickened, stirring occasionally, for about 5 minutes. during this step, you can roughly cut the chicken into 1-inch cubes and slice up the chorizo when not busy stirring.
  10. remove the skillet from heat. fold in the meats, cooked rice, and most of the cilantro. set aside the leftover cilantro for the end. s
  11. sprinkle the shredded cheese over the top. bake in the oven for 10-15 minutes, until the cheese is melted and bubbling.
  12. remove from the oven and garnish with remaining cilantro leaves.
1/2 lb   1/2 lb boneless chicken thighs or breast  
  3 tbsp 3 tbsp butter  
  1 whole (small) 1 whole small onion (diced)  
  1 whole 1 whole green bell pepper (diced)  
  4 whole (medium) 4 whole medium tomatoes (diced removing seeds and water)  
  3 clove 3 clove garlic (minced)  
  3 tsp 3 tsp chili powder  
  1 tsp 1 tsp cumin  
  1 tsp 1 tsp salt  
  1 tbsp 1 tbsp flour  
  1/4 cup 1/4 cup chicken broth  
  1/4 cup 1/4 cup cream  
  1/4 cup 1/4 cup sour cream  
  1/2 whole 1/2 whole lime (juiced)  
  1 cup 1 cup cooked brown rice  
  1/2 cup 1/2 cup cilantro leaves (chopped)  
  1 cup 1 cup coarsely shredded sharp cheddar cheese