Taste Level: VGR
Cost: $20 and under
Prep Time: 15-20 min.
Cook Time: 40-45 min.
I based this "Chicken Verde Ole" off of my previous Chicken Ole. I just made this Verde version more like a casserole due to the fact that we were going to be taking it up to Tahoe for the Shakespeare festival. I needed something that would be tasty, travel well and be easy to reheat. We actually reheated this by putting it in to the back of the car in the sun... I know it sounds gross but it heated this tasty meal right up! I made a separate version that we had the night before and it was even better fresh out of the oven! Enjoy!
1.5 lbs boneless skinless chicken thighs (4-6 thighs)
1/4 cup fresh cilantro (chopped)
1/2 cup white onion (chopped)
1/2 cup green bell pepper (chopped)
4 oz Monterrey Jack (shredded)
Fresh Crack Pepper (to taste)
1/4 cup Jalapeno Green Salsa
4 oz Fire Roasted Green Chiles (diced)
2 tbsp Jack Daniels Honey Dijon mustard
1 avocado (sliced)
1/8 tsp cumin
Stir together all ingredients until even, then sit to side until ready to use.
Chicken Verde Ole
Preheat oven to 350 degrees.
Thickly coat the inside of an 8x8 baking dish. Lay chicken flat on the bottom of the dish (it is OK if you have to overlap them.) Crack your desired amount of fresh pepper over chicken. Evenly sprinkle around green bell pepper, onions and cilantro. Evenly drizzle sauce over all chicken and then top with shredded cheese. Cover with aluminium foil, place on the middle rack of oven and bake for 20 minutes.
After 20 minutes remove aluminum foil and bake for another 15 minutes uncovered. For the last 5 minutes either continue cooking at 350 degrees or move chicken to top rack and broil for 2-5 minutes to crisp the cheese until the edges are turning golden brown.
Remove from oven, cover with aluminum foil and let cool for 5-7 minutes. Serve hot and enjoy! (Optionally I like to add avocado slices sprinkled with cumin over the chicken for garnishes when serving.)