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

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, brad's chicken verde casserole over spanish rice. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Brad's Chicken Verde casserole over Spanish rice is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Brad's Chicken Verde casserole over Spanish rice is something that I have loved my whole life.

Chicken Is Healthy, Versatile And Tasty, As Well As Being Popular With Kids. It's Easy To Understand Why Chicken Is A Family Favourite In Australia. Cook until chicken is almost done, just a little bit of pink. Brad's Chicken Verde casserole over Spanish rice For the chicken • boneless chicken breast, cubed • LG onion • garlic, minced • salsa verde • each; cumin, Chile powder, white pepper • smoked paprika • canola oil Brad's Chicken Verde casserole over Spanish rice.

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 can achieve it.

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

Layer the chicken over the rice and broth in each dish, divided evenly. Sprinkle evenly with the cumin, salt, pepper, onion powder, and minced garlic, divided evenly. Cover chicken with the salsa, divided evenly. Top with the shredded cheese, divided evenly.

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.

Cover chicken with the salsa, divided evenly. Top with the shredded cheese, divided evenly. Spread ¾ cup salsa verde on bottom of inverted UltraPro Roasting Pan cover (or use inverted Lasagna Pan cover and place aluminum foil over rice). Place enchiladas in cover, folded seam down, and top with remaining salsa verde. Remove cover from rice and place inverted cover containing enchiladas on top.

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