Recipe of Perfect Brad's Chicken Verde casserole over Spanish rice
by Timothy Baker
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, brad's chicken verde casserole over spanish rice. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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To begin with 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 cook that.
The ingredients needed to make Brad's Chicken Verde casserole over Spanish rice:
Prepare For the chicken
Get 3 lbs boneless chicken breast, cubed
Prepare 1/2 LG onion
Get 3 cloves garlic, minced
Get 2 cups salsa verde
Get 1/2 tbs each; cumin, Chile powder, white pepper
Prepare 1 tsp smoked paprika
Prepare 1/8 cup canola oil
Take 1 jalapeño, seeded and diced
Take For the rice
Get 2 cups white rice
Take 1/2 tsp each; garlic powder, cumin, Chile powder, white pepper
Prepare 1/2 tsp smoked paprika
Make ready 4.5 tsp tomato-chicken bouillon
Make ready 1 (14 Oz) can stewed tomatoes
Prepare 4 cups water
Prepare 2 tbs butter
Make ready For the dough
Make ready 4 cups Mesa flour
Get 4 tsp granulated chicken bouillon
Get 1 tsp baking powder
Get 3 cups hot water
Get 2/3 cup shortening or lard
Take Other ingredients
Get Limes
Get 2-3 cups shredded cheddar cheese
Make ready 3 tbs melted garlic butter
Get 1 bunch cilantro, chopped
Prepare Roasted jalapeños
Take 3 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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