Creole-style rice and chicken bake with mild chile, roasted squash, and pategrás cheese gratin

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon dried oregano, and a pinch of salt. Spread on a tray and roast for 20 to 25 minutes, until tender and lightly browned.

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   2. Meanwhile, rinse the rice if desired. Bring the water to a boil with 1 teaspoon salt, add the rice, reduce the heat, cover, and cook for 15 to 18 minutes until tender and the liquid is absorbed. Turn off the heat, let stand for 5 minutes, and fluff with a fork.

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   3. Season the chicken with 1/2 teaspoon salt, black pepper, 1 teaspoon sweet paprika, and the mild ground chile.

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   4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the chicken for 5 to 7 minutes, stirring, until cooked through. Remove and set aside.

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   5. In the same skillet, add the onion, red bell pepper, and garlic. Cook for 6 to 8 minutes with a pinch of salt until the vegetables are tender. Stir in the remaining dried oregano and cook 30 seconds more.

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   6. In a large bowl, combine the cooked rice, browned chicken, onion, bell pepper, garlic, green olives, and fresh parsley. Taste and adjust with the remaining salt if needed.

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   7. In another bowl, whisk the eggs with the milk. Add half of the grated pategrás cheese and mix.

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   8. Lower the oven temperature to 200 °C / 400 °F. Grease a baking dish with the butter. Add the egg, milk, and cheese mixture to the rice mixture and stir well to combine.

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   9. Transfer the mixture to the baking dish and arrange the roasted squash on top. Sprinkle evenly with the remaining pategrás cheese and the breadcrumbs.

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    10. Bake for 18 to 22 minutes at 200 °C / 400 °F, until the top is golden and the center is set. Let rest for 10 minutes before serving so the bake can firm up.