How to Make Delicious Brad's Chicken Verde casserole over Spanish rice

Harry Weber
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How to Make Delicious Brad's Chicken Verde casserole over Spanish rice
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How to Make Delicious Brad's Chicken Verde casserole over Spanish rice Delicious, fresh and tasty.

Brad's Chicken Verde casserole over Spanish rice. Next lay the peppers over the top. Evenly spread the dough over that. 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.

Sprinkle shredded cheese over top of enchiladas.

To serve, spoon spanish rice in center of plate,put enchiladas on top of rice.

I love everything about this meal - salsa verde (obsessed with it), chicken, rice.

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. Prepare 3 lbs of boneless chicken breast, cubed.

  3. Prepare 1/2 of LG onion.

  4. You need 3 cloves of garlic, minced.

  5. Prepare 2 cups of salsa verde.

  6. Prepare 1/2 tbs of each; cumin, Chile powder, white pepper.

  7. Prepare 1 tsp of smoked paprika.

  8. Prepare 1/8 cup of canola oil.

  9. Prepare 1 of jalapeño, seeded and diced.

  10. It’s of For the rice.

  11. You need 2 cups of white rice.

  12. Prepare 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. You need 4 cups of water.

  17. You need 2 tbs of butter.

  18. Prepare of For the dough.

  19. You need 4 cups of Mesa flour.

  20. It’s 4 tsp of granulated chicken bouillon.

  21. You need 1 tsp of baking powder.

  22. Prepare 3 cups of hot water.

  23. It’s 2/3 cup of shortening or lard.

  24. It’s of Other ingredients.

  25. It’s of Limes.

  26. Prepare 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. You need of Roasted jalapeños.

  30. It’s 3 of LG pasilla peppers.

This recipe is right up our alley!

Come see how easy it is to whip up.

Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything.

This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.

Brad's Chicken Verde casserole over Spanish rice step by step

  1. Start with the filling. Heat oil in a LG frying pan. Add onion. Saute for 5 minutes to sweat onions, dont 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..

Spread ¾ cup salsa verde on bottom of inverted UltraPro Roasting Pan cover (or use inverted Lasagna Pan cover and place aluminum foil over rice).

Place enchiladas in cover, folded seam down, and top with remaining salsa verde.

Remove cover from rice and place inverted cover containing enchiladas on top.

Arrange chicken in a single layer in the baking dish.

Pour salsa verde over chicken, making sure to cover all of the chicken completely.