Main Dishes

Green Chilli Chicken and Rice


Looking for something completely different? This dish is so creamy and so cheesy! The green chilies will give you that something extra that your dinner is looking for!

2 boneless skinless chicken breasts
2 cups chicken stock
2 cups cooked rice
2 4.5oz cans chopped green chilies
3 tbsp unsalted butter
3 tbsp olive oil
4 tbsp flour
1 medium onion, diced
1/2 tbsp whole black peppercorns
1 clove garlic smashed
1 bay leaf
2 tsp cumin, divided
1/2 tsp crushed coriander seed
1 tsp Mexican oregano
1/2 tsp cayenne pepper
8oz Monterey Jack cheese, shredded
1 cup sharp cheddar cheese
Kosher salt
Fresh ground black pepper
Preheat oven to 425º In a medium pot over medium heat, combine; chicken stock, chicken, peppercorns, coriander, garlic, bay leaf, 1 tsp of the cumin, cayenne, oregano and a heavy pinch of salt and bring to a boil. Turn off heat, cover and allow to sit and cool for 40 mins. Remove chicken and using two forks shred chicken. Carefully strain and reserve poaching liquid. In a large skillet over medium heat melt butter and oil and cook onions until soft and translucent. Sprinkle flour over onions and butter and cook for 2 minutes stirring constantly. Slowly whisk in reserved poaching liquid. Allow to cook until just bubbling whisking constantly. Remove from heat and add chicken, rice and chilies. Season with salt and pepper. In a 9x9 baking dish layer half of the rice mixture on the bottom of the dish. Layer half of the cheese on top of this and sprinkle with remaining cumin. Layer the rest of the rice mixture on top of cheese layer and top with remaining cheese. Bake 35-40 minutes until heated through and bubbly. Cover with foil if needed to prevent excessive browning.


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108% DV

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