Thursday, April 04, 2013

Chicken Frito Casserole...inspired by Gone Girl

I am looking forward to a vacation next week. There are all sorts of things I wanted to share with you recently but....busy, busy, busy.

Book reviews, our latest movies from Netflicks, a class Doug and I recently took together...lots of stuff. It's just been hectic. Some of the weariness from the last several weeks stems from work and a lazy git who left all of us in a bind with various projects. So I haven't wanted to get online much once I am home.

But enough of that - check out this amazingly delicious comfort dish called Chicken Frito Casserole. I just finished reading Gone Girl by Gillian Flynn and this was a dish I made, inspired from the book. My book review, not too revealing cause it's just that sort of book, may be found at Novel Meals.

This has to be one of the easiest, best tasting toss-togethers I have made in a while. Seriously, it gets even better as it sits a day in the fridge.

Chicken Frito Casserole


1 (6 pound) chicken (I used boneless thighs to save time)

1 clove garlic, finely chopped
2 tablespoon oil of choice
1/2 cup chicken broth, divided
3 dried guajillo peppers, finely chopped (Nope, I couldn't add this)
1 tablespoon tomato paste
1/2 cup crushed tomatoes

Chili Base:
Oil or butter
1/2 Spanish onion, diced
1 bell pepper, diced
1 cup crushed tomatoes
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup canned pinto beans
1 cup canned black beans

Serving suggestions:
Corn chips (recommended: Fritos), shredded cheese, shredded lettuce, diced tomatoes, sour cream, sliced jalapenos


For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone.

For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes. Add half the chicken broth and the peppers and sweat for 2 minutes. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm.

For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat . Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil. Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili. Mix in the chicken and sauce and bring back to a boil.

Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.

Obviously (well, for anyone who knows me), I didn't use jalapenos. I am a weenie, a big ol' baby, about spicy foods. Who needs heartburn ...but do as you will.

Cheers, all, and I will be back with info about our class, movies and more!


~~louise~~ said...

Hi Tina!

Oh goodness, such goodness you're serving up today.

I too have been very busy. I really miss blogging and I especially miss my visitors.

Hope all is well with you and yours:) Louise

Pierce said...

Hello Louise, long time since we chatted. Hope all is well with you!

Debbie said...

How fun! And funny---we did the same dish for our book club. Your's looks better tho.

Pierce said...

I would love a book club where we ate together - thank you for the compliment on the dish. As you know, super easy, Debbie!

Beth F said...

Oh wow! This sound awesome. And I love the toppings. We do love hot and spicy so I'd definitely add them. I'm booking marking this for the summer when the chiles are fresh and I can get chicken at the farmer's market. YUM.

Pierce said...

Beth, we liked it so much I have to keep from making these next two weeks of meal planning....we dont want to get sick of it.

Debra Eliotseats said...

This so much reminds me of dishes that I remember from church potlucks growing up. Made me smile!

Pierce said...

I am glad this one evoked good memories, Debra. It's a keeper.

Couscous & Consciousness said...

Wonderful looking dish, Tina. This looks like a great one to prepare the night before for quick and easy mid-week dinners. I definitely will be trying this.

JoAnn said...

I'm not so sure about Gone Girl, but the recipe sure sounds like a winner!

Velva said...

I could really enjoy this chicken frito-It is comforting.

I can totally relate to be ing tired. I am feeling it too.

Enjoy your vacation!


Pierce said...

Thank you, Sue. I will bet you could make a vegetarian version also, if you we're so inclined.

Thanks, Joanne!

velva, thanks, it is good to be away from work for a bit and chill out.

Carole said...

Pierce, this does look so good. It gives me ideas... Cheers

Grilling Chicken and Asparagus

This new Weber grill has taken the heat out of the kitchen and outside on the porch. Perfect when the temperatures are reaching the upper 90...