Brad's Chicken Verde casserole over Spanish rice.
Hello everybody, it is Jim, welcome to my recipe page. Today, we're going to make a special dish, brad's chicken verde casserole over spanish rice. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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To begin with this particular recipe, we have to first prepare a few components. You can cook 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:
- {Make ready of For the chicken.
- {Get of boneless chicken breast, cubed.
- {Get of LG onion.
- {Take of garlic, minced.
- {Get of salsa verde.
- {Get of each; cumin, Chile powder, white pepper.
- {Take of smoked paprika.
- {Prepare of canola oil.
- {Take of jalapeño, seeded and diced.
- {Take of For the rice.
- {Get of white rice.
- {Take of each; garlic powder, cumin, Chile powder, white pepper.
- {Prepare of smoked paprika.
- {Get of tomato-chicken bouillon.
- {Take of can stewed tomatoes.
- {Make ready of water.
- {Prepare of butter.
- {Prepare of For the dough.
- {Make ready of Mesa flour.
- {Prepare of granulated chicken bouillon.
- {Prepare of baking powder.
- {Take of hot water.
- {Get of shortening or lard.
- {Prepare of Other ingredients.
- {Get of Limes.
- {Make ready of shredded cheddar cheese.
- {Make ready of melted garlic butter.
- {Make ready of cilantro, chopped.
- {Take of Roasted jalapeños.
- {Prepare of 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..
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