Creamy Green Chile Chicken

Instructions

1. 1

   Preheat the oven to 220°C/425°F with a rack in the middle. Set out a broiler-safe metal baking dish approximately 23 × 33 cm with a 3-liter capacity. Prepare the sauce while the oven heats.

2. 2

   Drain the canned roasted green chiles and measure 300 g after draining; chop if necessary. Grate the pepper jack and chop the cilantro. In a bowl, stir together the cream cheese, yogurt, green chiles, frozen corn, lime juice and 50 g of the pepper jack.

3. 3

   Unfold the thighs so they are no thicker than about 2.5 cm, then coat them with the avocado oil, adobo seasoning and chili lime seasoning. Arrange in a single layer in the baking dish.

4. 4

   Spread the green chile mixture evenly over the chicken and sprinkle with the remaining 50 g pepper jack. Bake uncovered for 35–45 minutes, until the thickest part of several thighs and the center of the sauce reach 74°C/165°F on a food thermometer. Loosely cover with foil if the cheese browns before the chicken is cooked.

5. 5

   While the chicken bakes, rinse the raw long-grain white rice and drain well. Put it in a 2-liter saucepan with the 425 ml water. Bring to a boil over high heat, cover, reduce to the lowest heat and cook for 18 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.

6. 6

   Once the chicken is cooked, remove the dish briefly and switch the oven to high broil, approximately 250°C/480°F. Allow about 2 minutes to heat, then position the dish 15–20 cm below the element and broil for 2–3 minutes, watching continuously, until the cheese is lightly browned.

7. 7

   Let the chicken stand for 3 minutes. Use two forks to shred it directly into the sauce, then stir in the cilantro. Divide the rice and creamy chicken among four bowls.