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

Before you jump to Brad's Chicken Verde casserole over Spanish rice recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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As you can see, it’s not difficult to start integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to 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 do it.

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

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