Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's chicken verde casserole over spanish rice. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Brad's Chicken Verde casserole over Spanish rice is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Brad's Chicken Verde casserole over Spanish rice is something which I’ve loved my entire life.
To begin with this particular recipe, we must 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 that.
The ingredients needed to make Brad's Chicken Verde casserole over Spanish rice:
- Make ready For the chicken
- Make ready boneless chicken breast, cubed
- Get LG onion
- Make ready garlic, minced
- Prepare salsa verde
- Get each; cumin, Chile powder, white pepper
- Get smoked paprika
- Get canola oil
- Get jalapeño, seeded and diced
- Get For the rice
- Take white rice
- Get each; garlic powder, cumin, Chile powder, white pepper
- Make ready smoked paprika
- Make ready tomato-chicken bouillon
- Make ready can stewed tomatoes
- Get water
- Get butter
- Prepare For the dough
- Take Mesa flour
- Take granulated chicken bouillon
- Get baking powder
- Prepare hot water
- Get shortening or lard
- Get Other ingredients
- Get Limes
- Take shredded cheddar cheese
- Get melted garlic butter
- Prepare cilantro, chopped
- Prepare Roasted jalapeños
- Get LG pasilla peppers
Steps 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 exceptional food brad's chicken verde casserole over spanish rice recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
