Step by step instructions:
Preheat the oven to 375°F (190°C) (190 degrees C).
In a large saucepan, bring the broth to a boil. Cook until the chicken breasts are extremely soft, no longer pink in the center, and the juices run clear, about 15 to 20 minutes. A thermometer inserted near the bone should read 165 degrees Fahrenheit (74 degrees C). Keep the stock in the pot while removing the chicken to a platter. Bones, fat, and skin should be removed and discarded. Remove the meat from the pan and set it aside.
Bring the broth to a boil over medium-high heat with the rice. Reduce heat to medium-low, cover, and cook for 20 to 25 minutes, or until rice is soft and stock has been absorbed. Remove from the equation.
In a large skillet, heat the oil over medium-high heat. Sauté peppers, onions, jalapenos, and garlic for 5 minutes, or until slightly soft.
In a large mixing bowl, combine the chicken, rice, veggies, black beans, salsa, fajita seasoning, salt, and pepper. Top with cheese and transfer to a large casserole dish.
Bake for 30 minutes in a preheated oven until brown and bubbling. Allow 10 minutes to rest before serving with sour cream and tortilla strips on top.
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