Sunday, February 22, 2015

Cheesy Salsa Verde Chicken and Rice


Every once in a while a recipe comes along and just bowls you over with comfort, taste and creamy, ooey-gooey goodness. 

This is that dish. 

Full on cheesy-ness, awesome taste, and it's even better reheated. Not many dishes can claim all of that...

Rice is simmered in broth and salsa verde, chicken is cooked with green chili and garlic, then this is all  tossed in a simple cheese sauce and then briefly heated and broiled. 


Most of us are stuck in a polar vortex of epic negative coldness...requiring warm, filling, food relief, that makes sense right?

Anyway, it basically means that we're all craving COMFORT food. 

This is like...at the top of that category. Happily eaten by us all, now you can too!







Ingredients

  • 3 cups chicken broth
  • 3/4 cup salsa verde (I used Trader Joe's)
  • 2 cups long grain white rice 
  • 2 large green onions, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 boneless, skinless chicken breasts (about 1pound) cut into 1" chunks
  • 1-4oz can green chilies-diced
  • salt and pepper
  • 3 cloves garlic, minced
  • 1/4 cup flour 
  • 2 cups milk, divided 
  • 2 cups shredded Monterey Jack cheese, divided
  • 1/3 cup sour cream

Directions

  1. Spray a 2 qt. baking dish with nonstick spray then set aside. Bring chicken broth and salsa verde to a boil in a medium-sized saucepan then add rice, cover with a lid and reduce to a simmer. Cook for 20 minutes and remove from heat, DON'T lift the lid!-let it rest for 10 minutes then fluff and sprinkle the green onions on top, cover again and set aside.
  2. Meanwhile, heat extra virgin olive oil in a skillet over medium-high heat. Add chicken and green chilies, season with salt and pepper, and then saute until chicken is just cooked through. Add garlic then saute for 1 more minute. Remove chicken and chili mixture to the rice pot and cover. Whisk the flour with 1/2 cup milk.
  3. Return the skillet to the burner over medium-high heat, add the flour and milk mixture, and then add the remaining 1-1/2 cup milk.
  4. Let the mixture come to a bubbly simmer (NOT a boil,) stirring constantly. Turn heat down to medium low, then simmer until thickened, 8-10 minutes, stirring constantly. Remove the skillet from the heat then stir in 1 cup shredded cheese and sour cream. Taste then add salt and pepper if necessary.
  5. Add the chicken mixture and rice to the cheese sauce then stir to combine and pour into the prepared baking dish. 
  6. Top with remaining 1 cup cheese, place in a preheated 375F oven for 15-20 minutes, 
  7. Then broil until golden brown.



Enjoy!


  This recipe is shared on Link parties. Also shared on http:// www.thecountrycook.net and http://www.bunsinmyoven.com/ and http://www.foodiefriendsfridaydailydish.com and http://www.hunwhatsfordinner.com/