Chilean Chicken Casserole

Made this one last night for our guests from the UK ... it was a hit!


Pebre marinade for chicken
Pebre is a fresh-tasting Chilean herbal hot sauce. Heat it up with more chilies, if desired. 
Servings: 1 cup
Prep Time: 10 minutes
Ready In: 12 minutes
Ingredients
¼ cup olive oil
1 tablespoon red wine vinegar
1 tablespoon lime juice
1 teaspoon chopped garlic
1 cup chopped green onions
1 cup loosely packed cilantro
1 cup loosely packed Italian parsley leaves
2 tablespoons seeded and chopped jalapeno pepper
Salt to taste
Method
Place all ingredients in a food processor or mini chop and process until combined but still has a bit of texture. Season with salt to taste.  Add to chicken breasts and marinate for 4 hours.
Roast chicken breasts over cornbread and chorizo
This dish has a Spanish flavour, so use smoked chorizo sausage.
Servings: 4
Prep Time: 10 minutes
Cooking Time: 40 minutes
Ready In: 50 minutes
Ingredients
2 tablespoons olive oil
1 cup onions, chopped
1 clove garlic, minced
1 ½ cups chorizo sausage, diced
1 teaspoon cracked fennel seeds
1 teaspoon smoked mild Spanish paprika
4 cups cornbread or white baguette, diced
1 can fiesta corn
½ cup chicken stock
Salt and freshly ground pepper
4 pebre marinated chicken breasts, boneless with skin on
Method
Preheat oven to 400 F.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and garlic and sauté for 1 minute. Add chorizo and sauté another minute or until sausage exudes some oil. Add fennel and paprika, then add bread and corn and cook until combined. Remove from heat and stir in chicken stock to moisten. Season with salt and pepper to taste and pile stuffing in an oiled roasting pan. Set aside.
Heat remaining 1 tablespoon olive oil in skillet over medium-high heat.  Add marinaded chicken to skillet, skin side down. Sear chicken for 2 minutes or until skin is browned. Flip over and fry another 2 minutes or until browned.
Place chicken on top of cornbread and bake for 25 to 30 minutes or until chicken juices run clear. Slice chicken and serve over stuffing.

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