Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, brad's chicken verde casserole over spanish rice. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Brad's Chicken Verde casserole over Spanish rice is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Brad's Chicken Verde casserole over Spanish rice is something that I’ve loved my whole life.
Next lay the peppers over the top. Evenly spread the dough over that. Brad's Chicken Verde casserole over Spanish rice.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Take For the chicken
- Get 3 lbs boneless chicken breast, cubed
- Take 1/2 LG onion
- Take 3 cloves garlic, minced
- Take 2 cups salsa verde
- Prepare 1/2 tbs each; cumin, Chile powder, white pepper
- Get 1 tsp smoked paprika
- Prepare 1/8 cup canola oil
- Take 1 jalapeño, seeded and diced
- Prepare For the rice
- Get 2 cups white rice
- Get 1/2 tsp each; garlic powder, cumin, Chile powder, white pepper
- Make ready 1/2 tsp smoked paprika
- Get 4.5 tsp tomato-chicken bouillon
- Get 1 (14 Oz) can stewed tomatoes
- Take 4 cups water
- Take 2 tbs butter
- Get For the dough
- Take 4 cups Mesa flour
- Prepare 4 tsp granulated chicken bouillon
- Make ready 1 tsp baking powder
- Make ready 3 cups hot water
- Take 2/3 cup shortening or lard
- Take Other ingredients
- Take Limes
- Take 2-3 cups shredded cheddar cheese
- Get 3 tbs melted garlic butter
- Make ready 1 bunch cilantro, chopped
- Get Roasted jalapeños
- Prepare 3 LG pasilla peppers
Dice the chicken into bite sized pieces. Spread the rice into each dish, divided evenly, and pour the unsalted chicken broth into each dish, divided evenly. Layer the chicken over the rice and broth in each dish, divided evenly. The casserole plot thickens…), is just one of the casseroles that I've enjoyed over the past year.
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.
It's the perfect example of how a casserole can be simple, flavorful, and nourishing. One-Pot Spanish Chicken and Rice Casserole starts with simple and fresh veggies: onions and poblano peppers. The fragrant combo then takes a. I started cooking rice with a little bit of salsa a few years ago and it is by far my favorite, easy way to infuse lots flavor into plain rice. I love everything about this meal - salsa verde (obsessed with it), chicken, rice.
So that is going to wrap it up for this special food brad's chicken verde casserole over spanish rice recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
