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

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's chicken verde casserole over spanish rice. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Brad's Chicken Verde casserole over Spanish rice is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Brad's Chicken Verde casserole over Spanish rice is something which I’ve loved my entire life.

My mother has always been an avid cook, and my sister, two brothers and I were raised on this casserole. When I polled our family to see which recipe I should share, this fresh-tasting, well-seasoned chicken casserole came out on the top of the list. Bring to a boil, then reduce heat, and simmer until all the liquid is absorbed and the.

To begin with this recipe, we have to 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 can achieve it.

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

Arroz Con Pollo is Spain's beloved chicken and rice casserole: tender chicken I've been making small tweaks to the recipe over time - just personal preferences. An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. I see beautiful chicken and rice casserole recipes online all the time but when I click over to look at them, most of them are made with instant rice and I HATE INSTANT RICE so I suck my teeth and move on. This Verde Chicken Enchilada Casserole recipe is layered with your favorite chicken enchilada fillings, and baked up with the most delicious homemade green enchilada sauce.

Steps 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.

Heat a medium heavy bottomed high-sided pan over medium-high heat. Our Chicken and Cauliflower Rice Casserole is all the proof you need that cauliflower can be comforting. It's definitely creamy, thanks to multiple It's delicious, family friendly and easy to prep. You might want to double this recipe—you're going to want leftovers. Learn how to make Salsa Verde Chicken Casserole.

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