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1
Cut thin slice off top of each head of garlic.
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2
Drizzle evenly with 3 Tbsp.
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3
oil (or with 1-1/2 tsp.
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4
oil for trial recipe).
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5
Wrap in foil.
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6
Bake in 350F-standard oven 1 hour 15 min.
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7
or until tender.
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8
Cool.
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9
Remove garlic from peels; discard peels.
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10
Set garlic aside.
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11
Broil chiles 8 to 10 min.
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12
or until blistered and charred, turning frequently.
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13
Place in resealable plastic bags; seal bags.
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14
Let stand 15 min.
-
15
Meanwhile, pour 2-1/4 qt.
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16
of the broth (or 1-1/2 cups of the broth for trial recipe) into saucepan.
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17
Add 1 qt.
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18
of the cilantro (or 2/3 cup of the cilantro for trial recipe); stir.
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19
Bring to boil.
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20
Stir in rice; cover.
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21
Simmer 15 to 20 min.
-
22
or until rice is tender.
-
23
Remove from heat.
-
24
Let stand, covered, until ready to use.
-
25
Cook onions in remaining 6 Tbsp.
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26
oil (or in remaining 1 Tbsp.
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27
oil for trial recipe) until crisp-tender.
-
28
Stir in remaining 3 qt.
-
29
broth (or remaining 2 cups broth for trial recipe), the reserved garlic and mustard; bring to boil.
-
30
Reduce heat to medium-low; simmer 20 min.
-
31
Stir in cream; continue to simmer 10 min.
-
32
or until sauce coats back of spoon.
-
33
Meanwhile, remove skins from chiles.
-
34
Make lengthwise cut in top each chile, keeping stem end intact.
-
35
Mix chicken, chorizo and rice mixture until well blended.
-
36
Fill each chile with about 3/4 cup of the rice mixture; place, filled-sides up, in full hotel pan (or in half hotel pan for trial recipe).
-
37
Drizzle evenly with mustard sauce.
-
38
Bake in 350F-convection oven 25 min.
-
39
or until heated through.
-
40
Sprinkle with cheese and remaining 2 cups cilantro (or remaining 1/3 cup cilantro for trial recipe).
