Poblano Chicken and Rice Casserole
- 5 Large Poblanos
- 4 Chicken Breast
- 2C. Rice
- 8oz Creama Mexicana
- 1lb Shredded Monterey Jack Cheese
- 2 Bay Leaves
- 4 Cloves Garlic
- 1 Yellow Onion
- 2-4Tbsp Salt
Instructions
Grill poblanos over fire to blacken. Place in bag to steam about 20minutes. Peel skin and remove seeds. Set aside.
In a pot, add chicken, bay leaves, garlic, half of the onion, and salt. Bring to a boil till chicken is cooked through.
Remove chicken and shred.
Skim the stock the chicken was boiled in. Reserve 2cups. Add rice. Add water to make up missing liquid. Cook till done.
Puree 3 poblanos with the reserved stock, creama, and optionally some cilantro to taste.
Shred the cheese.
Dice the other half of the onion.
Dice the remaining poblanos.
Mix shredded chicken, diced onions, diced poblanos, cooked rice, and half of the shredded cheese with your puree.
Place the mixture in a buttered 11x15 casserole dish. Add remaining cheese on top.
Bake at 350° 20-35minutes or until heated completely. Let sit for 10minutes before serving.
For extra flavor, set under broiler till top of cheese is browned.
