Recipe of Favorite Brad's Chicken Verde casserole over Spanish rice

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you a way to make a special dish, Brad's Chicken Verde casserole over Spanish rice. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Brad's Chicken Verde casserole over Spanish rice Recipe.

You can cook Brad's Chicken Verde casserole over Spanish rice using 30 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Brad's Chicken Verde casserole over Spanish rice

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

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..