Cheesy Chipotle Chicken and Rice Casserole
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
The cheesy comfort food favorite gets a spicy kick from chipotle peppers.
Ingredients
1.5 cups uncooked white rice (or enough to yield 3 cups cooked, check your package instructions)
16 oz frozen chopped broccoli
3 Tbsp butter
3 Tbsp all-purpose flour
1 small yellow onion, diced
2 cups milk
2 cloves garlic, minced
3 Tbsp minced chipotles (rehydrate first in hot water and drain)
Salt and pepper, to taste
8 oz. sharp cheddar cheese, shredded
1 1/2 cups leftover shredded chicken
Instructions
Preheat oven to 400.
In a medium sauce pan, cook the rice in water with a generous pinch of salt, according to package, directions and then set aside.
In a large pot over medium heat, melt the butter.
Whisk in the flour, onion, garlic, 2-3 tablespoons of minced chipotles (if you’re sensitive to heat, start with 2), a generous pinch of salt and black pepper.
Let cook 1-2 minutes and then slowly add the milk, whisking until the sauce is smooth.
Let the sauce simmer, reducing the heat if necessary, about 5 minutes until thickened and bubbling.
Remove from heat, whisk in the cheddar a handful at a time until completely melted.
Taste for spice/seasoning and add additional chipotles, salt, and pepper to taste.
Add broccoli, rice, and chicken to the pot and mix well.
Transfer mixture to a casserole dish and bake ~35 minutes, until the top is nicely browned.
Yields: 8-12 servings
Adapted from recipe at jasonandshawnda.com