Recipe of Homemade Brad's Chicken Verde casserole over Spanish rice

Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy Brad's Chicken Verde casserole over Spanish rice. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Brad's Chicken Verde casserole over Spanish rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's Chicken Verde casserole over Spanish rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to 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 cook it.

Ingredients and spices that need to be Take to make Brad's Chicken Verde casserole over Spanish rice:

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

Steps to make to make Brad's Chicken Verde casserole over Spanish rice

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.

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