Recipe: Delicious Brad's Chicken Verde casserole over Spanish rice

Brad's Chicken Verde casserole over Spanish rice.

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

Ingredients of Brad's Chicken Verde casserole over Spanish rice

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

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, 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..