Arroz Con Pollo With Salsa Verde Rice And Chicken Casserole Recipe

Ingredients for Arroz Con Pollo With Salsa Verde Rice And Chicken Casserole

• Salt
• Fresh Ground Black Pepper
• Ground Cumin
• Mexican Oregano
• Hungarian Paprika
• Cayenne
• 1 tablespoon olive oil
• Boneless Chicken Thighs
• Chorizo Sausage
• Sweet Onion
• Garlic
• Red Bell Pepper
• Bay Leaves
• Basmati Rice
• Tomatoes
• Chicken Stock
• Pimento Stuffed Olive
• Jalapeno
• Fresh Cilantro
• Blanched Almond
• Extra Virgin Olive Oil
• Lime, Juice Of

How to Make Arroz Con Pollo With Salsa Verde Rice And Chicken Casserole

1. Preheat oven to 375°F (190°C).
2. 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.
3. 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.
4. Transfer the chicken and rice mixture to a greased 9x13 inch baking dish.
5. 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.
6. Top with 1 cup shredded Monterey Jack cheese.
7. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
8. Let stand for 5-10 minutes before serving.