Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brad's chicken verde casserole over spanish rice. One of my favorites. This time, 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 popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Brad's Chicken Verde casserole over Spanish rice is something which I’ve loved my entire life.

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.

To begin with this particular recipe, we have to 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:

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

Instructions 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.

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.

So that is going to wrap it up with this exceptional food brad's chicken verde casserole over spanish rice recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!