Roasted Chiptole Chicken

This takes 10 minutes active time and 40 minutes cooking time. It is 7 hot on my scale of 1-10.
Serves 2.

2 chicken breasts (cook time assumes frozen)
1/2 can Cream of Soup
1/2 small can chiptole peppers in adobo sauce chopped (roughly 3)
1/2 cup water
1-2 cups cooked rice (I used my rice cooker - started it 10 minutes after
the chicken starts cooking)
1 cup bell peppers cut into strips
1/8 cup onion cut into strips

Mix the soup, water and chiptole peppers (and some adobo sauce). Place the frozen chicken into a casserole pan and coat with the soup mix. Throw in the oven for 40 minutes at 400F.

(meanwhile, cook the rice)

Five minutes before the chicken time is up, saute the bell pepper and onion strips with some cooking spray (if the peppers are frozen, rinse the ice off and dry them or they will be soggy when they cook)

When the chicken is ready (no longer pink inside) toss the peppers in with the chicken to coat with sauce. Then place the chicken/sauce/pepper over the rice and serve.

You could probaby throw the peppers and onions in the casserole with the chicken to cut out the saute step, but I like mine to brown on the edges and be a little crispy.

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