difficulty moderate
equipment
  • oven
  • oven-proof skillet
A picture of Chorizo Chicken Casserole
WEIGHT VOLUME QUANTITY INGREDIENT INSTRUCTIONS
  2 whole 2 whole links chorizo (precooked or uncooked)
  1. preheat the oven to 400 degrees.
  2. cook the rice.
  3. sprinkle the chicken breasts with salt, pepper, and chili powder.
  4. in a large, ovenproof skillet, add a small amount of olive oil. when the pan is hot, add the chicken and chorizo. (cook them separately if there’s not enough room in the pan, but they all fit in my 12-inch skillet.)
  5. cook until brown and cooked through. (i did about 12 minutes, flipping the chicken over halfway through and turning the links so they browned evenly.) remove to a plate.
  6. add the butter. when butter has melted, add the onions and garlic and saute until onions soften, scraping the brown bits from the bottom of the pan. the onions will turn a lovely orange-ish color from the chorizo juices.
  7. add the spices, salt, and the flour. cook for a minute or so, stirring to make sure the flour is incorporated with the onions.
  8. whisk in the broth and cook a few minutes, until thickened. add the cream, yogurt, and lime juice. remove from heat.
  9. while the onions are cooking, cut the chicken and chorizo into bite-sized pieces.
  10. add the chicken, chorizo, and cooked rice to the pan. stir together, smooth the top, and top with grated cheese.
  11. put skillet in oven and bake for 15 minutes, until cheese melts.
  2 whole 2 whole boneless (skinless chicken breasts)
    olive oil
  2 tbsp 2 tbsp butter
  1 whole 1 whole onion
    garlic cloves
  3 tsp 3 tsp chili powder (divided - about 1 t. for sprinkling on the chicken and 2 t. for the pan)
  1 tsp 1 tsp cumin
  1 tsp 1 tsp salt
  2 tbsp 2 tbsp flour
  1 cup 1 cup chicken broth
  1/2 cup 1/2 cup cream
  1/2 cup 1/2 cup plain yogurt
  1 whole 1 whole lime
  1 cup 1 cup uncooked rice
    cheddar cheese and pepper-jack