I fell in love with this Bobby Flay™ Stoneware Oval Casserole Dish and decided I needed to have it. The thing is, I realized I haven’t made a casserole in years and I surmised it was because I didn’t have a beautiful casserole dish to make them in! That got me thinking back to what I used to make them quite often and I realized that none of those old chicken recipes would cut my new fresher outlook on cooking. So, I took one of my favorites and updated it a bit. Sure, I cheated and used canned black beans, you could certainly soak some overnight instead, but either will work fine in this recipe (scroll down for the recipe).
- Chicken Coating Mix
- ½ cup all-purpose flour
- 2 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 3 - 3-1/2 lbs boneless, skinless chicken thighs
- 4 Tbls olive oil, divided
- 2 cloves garlic, minced
- ½ green pepper, seeded and chopped
- 1 small onion, chopped
- ⅔ c long grain rice (uncooked)
- ⅛ to ¼ tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp salt
- 1 14-1/2 ounce can diced tomatoes
- 1 6 oz can tomato paste
- 2 c water
- 1 c frozen whole kernel corn
- 1 15 ounce can black beans, rinsed and drained
- Heat oven to 375 degrees
- Coating Mix: Combine flour, chili powder, salt, and pepper in a gallon reclosable bag. Seal and shake to mix. Add the chicken pieces, a few at a time and seal, shake and coat. Toss extra coating.
- In a large skillet over medium heat, warm 2 Tbls olive oil and cook half the chicken. Cook until the meat is browned but not cooked through (about 7 minutes). Remove the meat and set aside. Repeat with chicken and the rest of the oil.
- Remove the chicken and set it aside. In the same pan on medium heat, add onions and green pepper. Cook for about 1 minute. Add rice, chili powder and cayenne pepper. Cook for 2 minutes, stirring constantly. Add the rest of the ingredients and bring them to a boil (about 5 minutes)
- Meanwhile, prepare a 2-1/2 quart casserole dish with non-stick spray. Add the prepared rice/bean mixture to the casserole dish and arrange the reserved chicken pieces on top of the rice.
- Bake, covered for 40 minutes then uncover and cook for 10 minutes (or until chicken is no longer pink - thermometer should read 180 degrees in thickest part of thigh).
Fast and Easy Make-Ahead Meatloaf
Since I was chopping anyway, I chopped extra onions and green peppers and put together a quick and easy meatloaf that I cooked at the same time so that tomorrow night’s dinner is heat-and-eat ready. I just combined 1 lb of extra lean ground beef, 1/2 chopped small onion, 1/2 chopped green pepper, 1 tsp chopped garlic, 1 egg, 1/2 cup panko breadcrumbs, 1 Tbl Worcestershire sauce, pepper, salt, and 1/4 cup ketchup. I mixed it all by hand and then divided into two of Bobby Flay’s 15 oz Stoneware Ramekins.
I baked it for 40 minutes at 375 (to an internal temperature of 160° F. I didn’t top the meatloaf with ketchup because I’ll be serving them with mashed potatoes and brown gravy. Since I don’t eat meat and none of the kids will be here the next few days, the hubby will have the 2nd meatloaf for lunch on Saturday.
Have you ever made a meal as an excuse to buy a specialty piece of cookware? I have! 🙂