Cheesy Chicken Poblano Bake

Directions

Prepare peppers

1. Char Poblano and red peppers over an open flame, or directly on charcoal, until the skin is blistered, but flesh is not burned. To broil in the oven, preheat the oven to broil on high and position a rack as close to the broiler element as possible. Line baking sheet with foil, place peppers in a single layer on the baking sheet, and broil until skin is blistered, turning often
2. Let peppers rest and steam in foil or covered container until cool enough to handle
3. Remove the seeds and membranes, and roughly dice

Prepare chicken

1. Season chicken generously with Dizzy Pig Molé seasoning
2. Brown chicken over a hot fire (or under the broiler) until browned, about 5 minutes per side, and set aside. Do not overcook, as the chicken will be cooked more in the oven
3. Once chicken is cool enough to handle, dice into bite-sized pieces

Assemble and Cook Casserole

1. Preheat the oven to 350°F
2. Heat olive oil in a pan over over medium heat, and caramelize the onions until golden brown
3. Stir in diced roasted peppers and remove from heat
4. Spread a thin layer of rice in an 8″ square glass baking dish
5. Lightly sprinkle Molé over the rice
6. Drizzle 1/4 cup of chicken broth evenly over the rice
7. Add a layer of cheese and layer on the onions/poblano mixture
8. Layer on cubed chicken
9. Top with another layer of cheese
10. Bake casserole in the oven until the cheese is bubbly and lightly browned, approximately 30 minutes
11. Remove and serve hot!