So this was pretty awesome.  I’ve had this Serious Eats recipe on our “to make” list for months, but have never gotten around to it for some reason.  What a shame, because it was awesome, and will also make fantastic leftovers!  In fact, I’m ready to make it again, just to freeze and have more for later.  Anyway, I have never worked with ground chicken before, and was doubtful when I put the mix in the loaf pans, because soupy slop is kind.  But it all turned out.  I did ditch the jalepenos and cayenne (other than a dusting) because neither of us loves heat.  I subbed generous red pepper flakes instead.  I used 2lb of chicken for this and estimated liquids/spices to make up for it.  We had this with chili-lime green beans…loved it! To top it off, a VERY generous portion is very little in the calorie department…can’t beat that!

• 1 tablespoons olive oil
• 1 large onion, finely chopped (1 cup)
• 1 large red bell pepper, finely chopped (about 1 cup)
• 1 jalapeño peppers, halved, seeded, finely chopped OR a shake of red pepper flakes if you like a bit less heat
• 2 medium cloves garlic, minced (2 teaspoons)
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne (I used a dusting…we don’t love heat, just spice!)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon dried oregano
• 1/2 cup chopped grape tomatoes
• Kosher salt and freshly ground black pepper
• 2 lb ground chicken
• 2 large eggs
• 1/2 cup cilantro leaves, chopped
• 1 tablespoon lime juice from one lime
• 1/2 cup homemade or store-bought low sodium chicken stock
• 6-8 ounces cheddar cheese, shredded
• 1/2 cup breadcrumbs or tortilla chips (finely crushed)
• Tomatillo salsa, homemade or jarred

Adjust oven rack to middle position and preheat oven to 375°F. Line 9- by 5-inch loaf pan with foil and spray with pan spray. Heat oil in large nonstick skillet over medium heat to shimmering. Add onions and peppers and 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes.  If using jalepenos, also add these during this time.  If not, shake a bit of red pepper flakes onto the veggies.

Stir in garlic, cumin, cayenne, coriander, oregano, 1/2 teaspoon black pepper, and tomatoes. Cook until fragrant, about 1 minute.

Transfer to large bowl and cool briefly, about 10 minutes. Add chicken, eggs, cilantro, lime juice, broth, cheese, chips and 3/4 teaspoon salt. Toss gently until thoroughly combined. Gently pack into loaf pan.

Bake 40 minutes or until casserole registers 160°F on an instant read thermometer. Let rest in pan 10 minutes. Lift out of pan, slice and serve.  Particularly great with tomatillo salsa!