How to Prepare Ultimate Brad's Chicken Verde casserole over Spanish rice
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Award-winning Brad's Chicken Verde casserole over Spanish rice. One of my favorites. This time, I will make it a bit tasty. This will be really 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 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 can achieve that.
Ingredients and spices that need to be Prepare to make Brad's Chicken Verde casserole over Spanish rice:
- For the chicken
- 3 lbs boneless chicken breast, cubed
- 1/2 LG onion
- 3 cloves garlic, minced
- 2 cups salsa verde
- 1/2 tbs each; cumin, Chile powder, white pepper
- 1 tsp smoked paprika
- 1/8 cup canola oil
- 1 jalapeño, seeded and diced
- For the rice
- 2 cups white rice
- 1/2 tsp each; garlic powder, cumin, Chile powder, white pepper
- 1/2 tsp smoked paprika
- 4.5 tsp tomato-chicken bouillon
- 1 (14 Oz) can stewed tomatoes
- 4 cups water
- 2 tbs butter
- For the dough
- 4 cups Mesa flour
- 4 tsp granulated chicken bouillon
- 1 tsp baking powder
- 3 cups hot water
- 2/3 cup shortening or lard
- Other ingredients
- Limes
- 2-3 cups shredded cheddar cheese
- 3 tbs melted garlic butter
- 1 bunch cilantro, chopped
- Roasted jalapeños
- 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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