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We hope you got insight from reading it, now let’s go back to brad's chicken verde casserole over spanish rice recipe. To make brad's chicken verde casserole over spanish rice you only need 30 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Brad's Chicken Verde casserole over Spanish rice:
- Prepare For the chicken
- Prepare boneless chicken breast, cubed
- Provide LG onion
- Provide garlic, minced
- You need salsa verde
- Get each; cumin, Chile powder, white pepper
- Use smoked paprika
- Take canola oil
- Take jalapeño, seeded and diced
- Take For the rice
- Prepare white rice
- You need each; garlic powder, cumin, Chile powder, white pepper
- Take smoked paprika
- Prepare tomato-chicken bouillon
- Use can stewed tomatoes
- Get water
- Provide butter
- Prepare For the dough
- Prepare Mesa flour
- You need granulated chicken bouillon
- Provide baking powder
- You need hot water
- Prepare shortening or lard
- Take Other ingredients
- You need Limes
- Prepare shredded cheddar cheese
- Prepare melted garlic butter
- Provide cilantro, chopped
- Take Roasted jalapeños
- Take 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.
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