Name: Poblano Chicken Casserole
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Mexican-American
Ingredients: 12 ounces dried Spanish chorizo (cut into 1/2-inch pieces); 1 chicken (4- to 5-pound, giblets and neck removed, cut into 9 pieces); 0.5 teaspoon freshly ground black pepper; 1 large onion (chopped); 2 garlic cloves (minced); 1 cup dry sherry; 1 bottle dark or amber beer (12-ounce); 1.5 cups chicken broth; 1 tablespoon tomato paste; 2 teaspoons chopped oregano leaves (or 1 teaspoon dried oregano); 2 teaspoons stemmed thyme (or 1 teaspoon dried thyme); 1 teaspoon saffron (crumbled and soaked in 1 tablespoon water for 5 minutes); 1 teaspoon salt; 2 bay leaves; 1 cup long-grain white rice

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Poblano Chicken Casserole — Formulation & Method | CuliNect