Appetizing Brad's Chicken Verde casserole over Spanish rice Recipe

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It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Brad's Chicken Verde casserole over Spanish rice. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Brad's Chicken Verde casserole over Spanish rice as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Brad's Chicken Verde casserole over Spanish rice recipe. This Brad's Chicken Verde casserole over Spanish rice make for a tasty summer dinner that you can make it easy. The Brad's Chicken Verde casserole over Spanish rice recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Brad's Chicken Verde casserole over Spanish rice recipe.

Brad's Chicken Verde casserole over Spanish rice.

Brad's Chicken Verde casserole over Spanish rice Before preparing the dish, we have done some research on how to cook Brad's Chicken Verde casserole over Spanish rice easily with yummy taste. You can cook Brad's Chicken Verde casserole over Spanish rice using 30 ingredients and 6 steps. Here is how you cook it.

Tasty Brad's Chicken Verde casserole over Spanish rice Recipe Ingredients

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

How to make Brad's Chicken Verde casserole over Spanish rice step by step

  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..