Chipotle Chicken and Bell Pepper Casserole
 
yield: 12 servings 
the chicken has to marinate overnight, so plan accordingly. 
 
1   7 ounce) can chipotle chiles in adobo, chiles
  stemmed and seeded, adobo reserved
1 Tbsp  ancho chili powder
12   whole chicken breasts (skin on or removed) or
  your favorite part of the chicken
  salt and freshly ground pepper
3 Tbsp  olive oil
1 large  onion, cut into 1/2-inch dice
1   green bell pepper, cut into 1/2-inch dice
2   red bell peppers
1-1/2 cup  fat-free chicken stock or canned low-sodium broth
1 lb.  tomatillos, husked, washed and coarsely chopped
1 large  tomato, coarsely chopped
2 large  garlic cloves, minced
1/4 tsp  cayenne pepper
6   scallions, thinly sliced
1 cup  chopped cilantro leaves
 
in a food processor, puree the chipotles and adobo until smooth. put the 
chicken breasts on a large rimmed baking sheet and season with salt and 
pepper. coat the legs thoroughly with the puree. cover and refrigerate 
overnight. preheat the oven to 350 degrees f. in a large skillet, heat 1 
tablespoon of the oil until shimmering. add 4 of the chicken breasts to 
the skillet, skin side down, and brown over moderate heat, about 4 minutes 
per side. transfer to a large rimmed baking sheet. wipe out the skillet 
and repeat with the remaining oil and chicken breasts. wipe out the 
skillet again. spray the skillet with cooking spray (olive oil spray) in a 
large skillet. add the onion and green pepper and cook over moderately low 
heat until lightly browned, about 15 minutes. meanwhile, roast the red 
peppers directly over a gas burner or under a preheated broiler, turning 
occasionally, until charred all over. transfer the peppers to a plate and 
let stand for 10 minutes. discard the charred skin, stems and seeds and 
cut the red peppers into 1/2-inch dice. add the chicken stock to the onion 
and green pepper and simmer over moderate heat for 5 minutes. add the 
tomatillos, tomato, garlic, cayenne and the roasted red peppers and simmer 
over moderate heat for 10 minutes. season the sauce with salt and pepper 
and pour into 2 large baking dishes. set the chicken breasts/or favorite 
parts on top of the sauce, skin side up. bake for about 25 minutes, or 
until the chicken is deeply browned and cooked through. scatter the 
scallions and cilantro over the chicken and serve. 
 
-- 
(ID: 10512) Mirror: rec.food.recipes: Sat, Oct 11, 2003


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