Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, brad's chicken verde casserole over spanish rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Brad's Chicken Verde casserole over Spanish rice is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Brad's Chicken Verde casserole over Spanish rice is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Take For the chicken
- Get boneless chicken breast, cubed
- Get LG onion
- Prepare garlic, minced
- Take salsa verde
- Take each; cumin, Chile powder, white pepper
- Take smoked paprika
- Prepare canola oil
- Make ready jalapeño, seeded and diced
- Make ready For the rice
- Make ready white rice
- Take each; garlic powder, cumin, Chile powder, white pepper
- Get smoked paprika
- Make ready tomato-chicken bouillon
- Make ready can stewed tomatoes
- Get water
- Make ready butter
- Make ready For the dough
- Get Mesa flour
- Prepare granulated chicken bouillon
- Make ready baking powder
- Make ready hot water
- Prepare shortening or lard
- Prepare Other ingredients
- Take Limes
- Take shredded cheddar cheese
- Get melted garlic butter
- Take cilantro, chopped
- Prepare Roasted jalapeños
- Prepare LG pasilla peppers
Instructions to make Brad's Chicken Verde casserole over Spanish rice:
- 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.
- 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.
- 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.
- 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.
- 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.
- Plate rice. Place casserole on top. Garnish with limes, cilantro, and jalapeño. Serve immediately. Enjoy.
So that’s going to wrap this up for this special food brad's chicken verde casserole over spanish rice recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
