Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from the Test Kitchen - Entrees & Sauces

Cazuela of Roasted Farmers Market Vegetables, Chicken and Tomatillos

Makes 4 cazuelas
Cazuela of Roasted Farmers Market Vegetables, Chicken and Tomatillos

It's summertime which means two things to me: farmers markets and fast, easy meals.  Here's a one dish meal that includes chicken, potatoes, carrots and onions.  Then stir in a jar of your favorite tomatillo salsa, a little crema and fresh serrano chiles to kick up the heat.  Pretty simple and very delicious.  You can either make individual cazuelas or bake it in a 13 X 9 casserole and serve it family style. 

Ingredients

1 1/4 pounds small new potatoes, quartered
1 medium red onion, diced
3 tablespoons olive oil, divided use   
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch diagonal slices
Salt
1 jar (16 ounces) tomatillo salsa
1/4 cup crema or heavy cream
2 serranos, finely diced, seeded if you wish
1 cup shredded chihuaha cheese
Chopped cilantro for garnish

Directions

Preheat the oven to 400 degrees.  Position the racks to the center and lower third of the oven.

Scoop the potatoes and onions into a large bowl and toss with 1 1/2 tablespoons of olive oil and 1 teaspoon salt.  Spread in an even layer onto a rimmed baking sheet and slide onto the lower third rack. Set the timer for 30 minutes.  Using the same bowl, combine the chicken and carrots with the remaining oil and 1 teaspoon salt.  Spread in an even layer on another rimmed baking sheet and after 10 minutes have passed on the timer, place this baking sheet on the center rack. 

When the timer goes off, remove both baking sheets. Scrape the potatoes and onions into a large bowl.  Using a slotted spoon, transfer the chicken and carrots to the bowl.  Pour the tomatillo salsa over the top along with the crema or heavy cream and the serranos.  Toss until everything is well covered by the salsa/crema mixture.  Divide equally between 4 cazuelas, sprinkle cheese over the top of each one and slide onto the center rack.  Bake for 10 to 15 minutes or until the cazuelas are hot and the cheese is melted.

Serve immediately with a sprinkling of cilantro over the top.

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