FOOD & WINE Best Potluck Recipes by The Editors of Food & Wine

Author:The Editors of Food & Wine
Language: eng
Format: epub
Publisher: Liberty Street
Published: 2015-07-24T20:30:00+00:00

1. Preheat the oven to 375° . Season the chicken with 1 teaspoon salt and ¾ teaspoon pepper.

2. In a large heavy pot, heat the oil over medium-high heat until hot. Brown the chicken, in batches if necessary, turning occasionally with tongs, about 6 minutes per batch. Transfer chicken to a plate. Add onion and garlic to pot and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the cumin and oregano and cook, stirring, until fragrant, about 1 minute. Stir in the chipotles in adobo, tomatoes and the reserved chicken with any accumulated juices. Simmer until slightly thickened and the chicken is cooked, about 25 minutes.

3. Season with salt and pepper to taste, then transfer to a 3-quart baking dish. Top the filling with the cheese and bake until the filling is bubbling and the cheese is melted, about 20 minutes. Serve garnished with cilantro. —Ian Knauer

MAKE AHEAD The baked casserole can be refrigerated overnight and reheated just before serving.

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