FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make a layered casserole with poblano chili peppers being the start of the show. Pre-cooked chicken, rice, and a creamy poblano sauce topped with some cheese. So so so GOOD! This is one of my many original creations and I hope you all enjoy it as much as our family. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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I'm aware that this is not authentic Mexican food friends. This is my original recipe thank you for respecting my creativity and taste buds.
????If you love using poblanos, You'll love this chimichanga casserole recipe
Bake temp: 380 Degrees (F)
Bake time: 25 minutes
Broil on HIGH the last 3 minutes
Ingredients
1.5 pounds pre-cooked shredded chicken (I used 4 thighs)
5-7 poblano peppers + one poblano for topping
6 Yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
2 1/2 cups heavy cream
3/4 cup water (to blend roasted chilis)
2 cups freshly shredded mozzarella (or Oaxaca- manchego)
1/2 cup cotija cheese or parmesan
1/2 finely chopped onion (use a grater : )
3 finely chopped garlic cloves
1/2 bunch of cilantro (50 stems :)
2 Tbs butter
1 1/2 Tbsp chicken bouillon (adjust to taste)
1/2 tsp black pepper
Tip
-The layering used in this recipe was done 2x (including the tortillas 6 total)
-If you have a plethora of poblanos you can always add more to this recipe : )
-Taste best with yellow corn tortillas
-If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor
-Save 2 cups of creamy poblano sauce as mentioned in the video
-This recipe is great for later use and frozen
*If frozen Thaw out fully
*Cover with a foil
*Bake at 380 Degrees for 35 minutes
*remove foil and continue baking for an additional 10 to 15 minutes
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Dr Pepper Chicken
Here is a great recipe your family will enjoy! Just take a whole cut up chicken, rub it with your favourite rub, get a bit of fire and smoke on it and then place it in a pot with some carrots, onion, about a litre or two cans of Dr Pepper( you could also use Coke or Root beer, some Tango Spice Southwest Sunset( you could substitute 1 tsp of paprika,1tsp of cayenne pepper, and 1 Tsp of ancho chili powder), and 1 cup of ketchup! Simmer this mess for about 2 hours, serve and enjoy! Get some Tango Spice here!
My (Formerly Secret) Chicken Seasoning That You Can Make At Home | Chicken Rub Recipe
► We've giving away the recipe I use for chicken seasoning and chicken rub here at The Barbecue Lab, and it's simply my favorite way to season chicken.
Get the recipe card, scale the recipe, print it out and more here:
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0:00 Intro
1:03 What's the salt ratio?
1:18 What Chicken Cuts Is It Good On?
1:33 How Big Of A Batch Will It Make?
1:49 The Chicken Rub Recipe
3:37 Where's the heat?
3:59 How to spice it up
Ancho Rubbed Chicken - Kitchen Cat
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★ Kitchen Cat ★ Ancho Rubbed Chicken Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 tb : Black Pepper
1/2 c : Flour
1/4 ts : Oregano Flakes
1/4 ts : Oregano
1 tb : Chile Powder
White Flour (for Dusting)
1/2 c : Coarse Corn Meal
1/2 ts : Sugar
1/2 ts : Salt
1/2 c : Fine Corn Meal
1/2 ts : Sugar
1/2 c : Flour
6 : Ancho (or Mulato) Peppers;
6 : Garlic
1 tb : Chile Powder
2 : Whole Chicken Breasts;
1/2 ts : Salt
1/2 c : Coarse Corn Meal
1 tb : Black Pepper
1/2 c : Fine Corn Meal
6 : Ancho (or Mulato) Peppers;
6 : Garlic; Minced
Cheesy Ancho Chicken and Rice Skillet Recipe ~ Noreen's Kitchen
I thought I would take a couple of the great items I received in my Mantry Crate and use them in a recipe for supper! I created this Cheesy ancho chicken and rice skillet dinner using the chorizo and ancho chili seasoning from the crate to make this simple and flavorful meal that took less than an hour to prepare. We cracked open a bottle of our Wine Awesomeness and had a wonderful meal. Everyone enjoyed this one. So it just goes to show you that when you think outside the box, you can come up with some pretty great stuff!
I hope you give this a try and I hope you love it!
Happy Eating!
Get the recipe here:
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Air Fried Nashville Hot Chicken
Using my new Ninja Foodi Grill to air fry this chicken for Nashville style hot chicken was a complete success!
Ingredients:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon mustard powder
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 quart (4 cups) buttermilk
2 uncooked bone-in, skin-on chicken thighs
2 uncooked bone-in, skin-on chicken breasts, each split in half
4 cups all-purpose flour
3/4 cup canola oil, divided
2 tablespoons dark brown sugar
3 tablespoons paprika
2 teaspoons cayenne pepper
Directions:
Stir together garlic, onion, chili, and mustard powders with salt and pepper. Place half the mixture in a large resealable plastic bag or container. Add buttermilk and combine with spice mixture. Set aside remaining spice mixture.
Add chicken to buttermilk mixture and marinate in refrigerator for 8 hours or overnight.
Strain chicken from marinade. Combine remaining spice mixture with flour in a large mixing bowl. Working in batches, toss chicken pieces in flour mixture until evenly coated. Gently tap chicken to remove excess flour.
Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 360°F, and set time to 25 minutes. Select START/STOP to begin preheating.
While unit is preheating, rub each piece of chicken with oil, using a total of 1/4 cup oil for all pieces.
Once the unit has beeped to signify it has preheated, place chicken in the basket. Close hood and cook for 10 minutes.
Meanwhile, whisk together remaining 1/2 cup canola oil, brown sugar, paprika, and cayenne pepper in a bowl.
After 10 minutes, flip chicken. Close hood and continue cooking for 10 more minutes, then check chicken for doneness. Continue cooking up to an additional 5 minutes or until chicken’s internal temperature reaches 165°F.
When cooking is complete, gently toss chicken with spiced oil mixture and serve.