Recipe from Sandy Olsen
Filling
1 recipe (about 2 3/4 cups) Corn Chip Crumb Topping
4 tbls unsalted butter
2 medium red bell peppers; stemmed, seeded and chopped medium
1 medium onion, minced
2 medium jalapeño chiles, seeds and ribs removed, chile minced
Salt
3 medium garlic cloves, minced (about 1 tbls)
1 tsp ground cumin
1/4 cup unbleached all-purpose flour
6 cups low-sodium chicken broth
1 cup heavy cream
2 lbs boneless, skinless chicken breasts (about 5 breasts), trimmed
1 1/2 cups long-grain white rice
8 oz pepper Jack cheese, shredded (about 2 cups)
1 (15.5 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
3 tbls juice from 2 limes
Pepper
1/4 cup minced fresh cilantro leaves
Corn Chip Crumb Topping
6 oz corn tortillas chips or Frito corn chips
2 tbls unsalted butter, melted
2 tbls minced fresh parsley
Salt and pepper
1. Make the topping, set aside. Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onion, jalapeños, and 1 tsp salt and cook until softened, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream.
2. Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
3. Remove the chicken and set aside to cool. Stir the rice into the pot, cover, and continue to cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes. When the chicken is cool enough to handle, shred it into bite-sized pieces.
4. Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn, and lime juice and season with salt and pepper to taste. Pour the mixture into a 13 by 9-inch baking dish and sprinkle with the crumb topping.
5. Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and the crumbs are crisp, 20 to 25 minutes. Sprinkle with the parsley before serving
Yields: 8 servings
To store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours)
To serve later: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbling and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with the cilantro before serving.
Note: Can cut in half and put in a 11 x 7 dish to serve six easily.
