Zutaten für Arroz Con Pollo With Salsa Verde Rice And Chicken Casserole
- Salt, to taste
- Fresh Ground Black Pepper, to taste
- 1 teaspoon Ground Cumin
- Mexican Oregano
- Hungarian Paprika
- Cayenne
- 1 tablespoon Olive Oil
- Boneless Chicken Thighs
- Chorizo Sausage
- ¼ cup chopped Sweet Onion
- Garlic
- Red Bell Pepper
- Bay Leaves
- 1 ½ cups cooked Basmati Rice
- Tomatoes
- Chicken Stock
- Pimento Stuffed Olive
- Jalapeno
- ½ cup chopped Fresh Cilantro
- Blanched Almond
- Extra Virgin Olive Oil
- Lime, Juice Of
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup salsa verde
- 2 large eggs
- ½ cup milk
- 1 cup shredded Monterey Jack cheese
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Zubereitung von Arroz Con Pollo With Salsa Verde Rice And Chicken Casserole
- Preheat oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper to taste.
- In a large bowl, combine 1 ½ cups cooked long-grain rice, 1 cup salsa verde, ½ cup chopped cilantro, ¼ cup chopped onion, and the cooked chicken.
- Transfer the chicken and rice mixture to a greased 9x13 inch baking dish.
- In a separate bowl, whisk together 2 large eggs, ½ cup milk, and 1 teaspoon cumin. Pour the egg mixture evenly over the chicken and rice.
- Top with 1 cup shredded Monterey Jack cheese.
- Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
26g
Fat
105g
Carbs
20g
