Brad's Chicken Verde casserole over Spanish rice
Brad's Chicken Verde casserole over Spanish rice

Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, brad's chicken verde casserole over spanish rice. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Next lay the peppers over the top. Evenly spread the dough over that. Brad's Chicken Verde casserole over Spanish rice.

Brad's Chicken Verde casserole over Spanish rice is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Brad's Chicken Verde casserole over Spanish rice is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have brad's chicken verde casserole over spanish rice using 30 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Brad's Chicken Verde casserole over Spanish rice:
  1. Take For the chicken
  2. Get 3 lbs boneless chicken breast, cubed
  3. Make ready 1/2 LG onion
  4. Make ready 3 cloves garlic, minced
  5. Take 2 cups salsa verde
  6. Get 1/2 tbs each; cumin, Chile powder, white pepper
  7. Take 1 tsp smoked paprika
  8. Take 1/8 cup canola oil
  9. Prepare 1 jalapeño, seeded and diced
  10. Make ready For the rice
  11. Get 2 cups white rice
  12. Get 1/2 tsp each; garlic powder, cumin, Chile powder, white pepper
  13. Make ready 1/2 tsp smoked paprika
  14. Take 4.5 tsp tomato-chicken bouillon
  15. Take 1 (14 Oz) can stewed tomatoes
  16. Get 4 cups water
  17. Make ready 2 tbs butter
  18. Make ready For the dough
  19. Make ready 4 cups Mesa flour
  20. Take 4 tsp granulated chicken bouillon
  21. Get 1 tsp baking powder
  22. Take 3 cups hot water
  23. Get 2/3 cup shortening or lard
  24. Get Other ingredients
  25. Prepare Limes
  26. Take 2-3 cups shredded cheddar cheese
  27. Make ready 3 tbs melted garlic butter
  28. Prepare 1 bunch cilantro, chopped
  29. Take Roasted jalapeños
  30. Prepare 3 LG pasilla peppers

Dice the chicken into bite sized pieces. Spread the rice into each dish, divided evenly, and pour the unsalted chicken broth into each dish, divided evenly. Layer the chicken over the rice and broth in each dish, divided evenly. The casserole plot thickens…), is just one of the casseroles that I've enjoyed over the past year.

Instructions to make Brad's Chicken Verde casserole over Spanish rice:
  1. Start with the filling. Heat oil in a LG frying pan. Add onion. Saute for 5 minutes to sweat onions, don't brown. Add chicken, garlic, and seasonings. Cook until chicken is almost done, just a little bit of pink. Do not drain juices. Add salsa and a quarter cup of chopped cilantro. Either make your own or buy the salsa. I used my recipe for roasted salsa verde. Bring salsa to a simmer. Slowly add Mesa flour while stirring constantly until you reach your desired thickness.
  2. Meanwhile char the skins of the pasilla peppers. If you have a gas range, place directly over burner. If not place directly on top oven rack and broil on hi. The key is to char the skins quickly. When all the skin is charred, place in a plastic bag. Seal and let sit for 10 minutes. Remove all skin and seeds from peppers. Tear open so pepper lays flat.
  3. Next make the dough. Mix all the dry ingredients in a mixing bowl. Cut in the lard or shortening. Mix in the hot water until well combined.
  4. Grease a large casserole dish. Lay in chicken mixture. Next lay the peppers over the top. Cover with cheddar cheese. Evenly spread the dough over that. Brush with melted garlic butter. Place in the oven at 400 until filling is bubbly and dough browns slightly.
  5. While in the oven, melt butter in a fry pan for the rice. Add dry rice to pan and cook 3-4 minutes stirring constantly. Add rest of rice ingredients. Stir well. Cover and cook on low until water is nearly absorbed. Do not stir. Turn off heat and let sit on burner covered for 10 minutes.
  6. Plate rice. Place casserole on top. Garnish with limes, cilantro, and jalapeño. Serve immediately. Enjoy.

It's the perfect example of how a casserole can be simple, flavorful, and nourishing. One-Pot Spanish Chicken and Rice Casserole starts with simple and fresh veggies: onions and poblano peppers. The fragrant combo then takes a. I started cooking rice with a little bit of salsa a few years ago and it is by far my favorite, easy way to infuse lots flavor into plain rice. I love everything about this meal - salsa verde (obsessed with it), chicken, rice.

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