Everything you know and love about the flavour of Chicken Enchiladas.....but in the form of a rice casserole! And all made in ONE POT on the stove! I like the flow of this recipe because you don't need to measure everything out in advance. After cooking the bell pepper (capsicum) add the passata and chicken broth, then while that comes to a simmer you can gather all the spices. Saves time! This recipe makes a LOT. Because it is carb heavy, I think it is enough to feed 6.
1. Slice the chicken into thin steaks just so they cook faster on the stove. You could bash them thinner using a meat mallet or rolling pin if you prefer (place the chicken between cling wrap). Or if you had a bad day. It's very therapeutic.
2. Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.
3. Add extra water if required because many variables can affect the amount of water required to cook rice. When you finish cooking, you want a bit of liquid left in the rice so it is a bit saucy. Also remember that the rice will continue to absorb liquid even when you take it off the stove.
4. This recipe is suited to short, medium or long grain (aka "normal") white rice. It is not suited to brown rice, risotto, calasparra (paella) rice or wild rice. I am pretty sure it will work with Jasmin and Basmati because they water to liquid ratio is the same and the cook time is similar. But I can't say with 100% certainty because I haven't tried it.
* These ingredients are the "Enchilada Sauce" in this recipe. You can substitute all these ingredients with 24oz/680g of store bought Enchilada Sauce if you prefer.
5. STORAGE: This will reheat fine in the microwave from the fridge or thawed after freezing.