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Before you jump to Brad's Chicken Verde casserole over Spanish rice recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.
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We hope you got insight from reading it, now let’s go back to brad's chicken verde casserole over spanish rice recipe. To cook brad's chicken verde casserole over spanish rice you need 30 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Brad's Chicken Verde casserole over Spanish rice:
- You need For the chicken
- Provide boneless chicken breast, cubed
- Prepare LG onion
- You need garlic, minced
- Get salsa verde
- Provide each; cumin, Chile powder, white pepper
- Get smoked paprika
- Get canola oil
- Get jalapeño, seeded and diced
- You need For the rice
- Prepare white rice
- Prepare each; garlic powder, cumin, Chile powder, white pepper
- Get smoked paprika
- Provide tomato-chicken bouillon
- Prepare can stewed tomatoes
- Prepare water
- You need butter
- You need For the dough
- You need Mesa flour
- You need granulated chicken bouillon
- Use baking powder
- Take hot water
- Use shortening or lard
- Take Other ingredients
- Get Limes
- Take shredded cheddar cheese
- Take melted garlic butter
- Use cilantro, chopped
- Use Roasted jalapeños
- Prepare LG pasilla peppers
Steps to make Brad's Chicken Verde casserole over Spanish rice:
- 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.
- 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.
- 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.
- 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.
- 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.
- Plate rice. Place casserole on top. Garnish with limes, cilantro, and jalapeño. Serve immediately. Enjoy.
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