Hi, I am Elise. Today, we’re going to make brad’s chicken verde casserole over spanish rice recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Brad’s Chicken Verde casserole over Spanish rice Recipe
Brad’s Chicken Verde casserole over Spanish rice is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Brad’s Chicken Verde casserole over Spanish rice is something that I’ve loved my entire life. They’re fine and they look fantastic.
To bewith this recipe, we must first 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:
- Get For the chicken
- Prepare 3 lbs boneless chicken breast, cubed
- Make ready 1/2 LG onion
- Make ready 3 cloves garlic, minced
- Prepare 2 cups salsa verde
- Take 1/2 tbs each; cumin, Chile powder, white pepper
- Take 1 tsp smoked paprika
- Take 1/8 cup canola oil
- Prepare 1 jalapeño, seeded and diced
- Make ready For the rice
- Prepare 2 cups white rice
- Make ready 1/2 tsp each; garlic powder, cumin, Chile powder, white pepper
- Get 1/2 tsp smoked paprika
- Take 4.5 tsp tomato-chicken bouillon
- Prepare 1 (14 Oz) can stewed tomatoes
- Take 4 cups water
- Take 2 tbs butter
- Prepare For the dough
- Prepare 4 cups Mesa flour
- Prepare 4 tsp granulated chicken bouillon
- Prepare 1 tsp baking powder
- Make ready 3 cups hot water
- Get 2/3 cup shortening or lard
- Prepare Other ingredients
- Get Limes
- Get 2-3 cups shredded cheddar cheese
- Make ready 3 tbs melted garlic butter
- Make ready 1 bunch cilantro, chopped
- Get Roasted jalapeños
- Make ready 3 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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