Easiest Way to Prepare Delicious Brad's Chicken Verde casserole over Spanish rice

Brad's Chicken Verde casserole over Spanish rice. Next lay the peppers over the top. Evenly spread the dough over that. Brad's Chicken Verde casserole over Spanish rice For the chicken, boneless chicken breast, cubed, LG onion, garlic, minced, salsa verde, each; cumin, Chile powder, white pepper, smoked paprika, canola oil Brad's Chicken Verde casserole over Spanish rice For the chicken, boneless chicken breast, cubed, LG onion, garlic, minced, salsa verde, each; cumin, Chile powder, white pepper, smoked paprika, canola oil Jalapeño popper rice.

Brad's Chicken Verde casserole over Spanish rice Brad's Chicken Verde casserole over Spanish rice For the chicken, boneless chicken breast, cubed, LG onion, garlic, minced, salsa verde, each; cumin, Chile powder, white pepper, smoked paprika, canola oil Brad's Chicken Verde casserole over Spanish rice For the chicken, boneless chicken breast, cubed, LG onion, garlic, minced, salsa verde, each; cumin, Chile powder, white pepper, smoked paprika, canola oil 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. You can have Brad's Chicken Verde casserole over Spanish rice using 30 ingredients and 6 steps. Here is how you cook that.

Ingredients of Brad's Chicken Verde casserole over Spanish rice

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

During the last half hour of cooking- sprinkle the cheese on top and cook until the cheese has melted. 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. This recipe is right up our alley!

Brad's Chicken Verde casserole over Spanish rice instructions

  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..

Come see how easy it is to whip up. Arrange chicken in a single layer in the baking dish. Pour salsa verde over chicken, making sure to cover all of the chicken completely. Place stem side down in baking dish. Sprinkle shredded cheese over top of enchiladas.

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