You are here
Chipotle Cilantro Chicken Sausage and Zucchini Casserole
Preheat Oven to 375° F. In a large Dutch oven heat the olive oil. Add the Tasso and the Sausage, allow to render and begin to crisp. When golden brown, remove from the pan and drain off the excess fat. Sauté the zucchini and onion until translucent. Add the rice and coat with oil and cook until opaque, approx. 2-3 minutes. In a separate pan, bring the chicken stock to a simmer. In the mean time, add the Fennel pollen, crushed red pepper and anise seed. Allow the flavors to incorporate with the oil and rice and then add the crushed tomatoes, rosemary and adjust the seasoning. Slowly pour in the simmering chicken stock. Over medium heat, allow the stew to come up to a boil. Stir in the crispy meat. Transfer to a baking dish and top with grated parmesan. Bake for 1 hour.