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The ingredients needed to cook Brad's Chicken Verde casserole over Spanish rice:
- Prepare For the chicken
- Provide boneless chicken breast, cubed
- Provide LG onion
- Get garlic, minced
- Use salsa verde
- You need each; cumin, Chile powder, white pepper
- Get smoked paprika
- You need canola oil
- Use jalapeño, seeded and diced
- Take For the rice
- Use white rice
- Take each; garlic powder, cumin, Chile powder, white pepper
- Take smoked paprika
- Provide tomato-chicken bouillon
- Take can stewed tomatoes
- Take water
- You need butter
- You need For the dough
- Get Mesa flour
- You need granulated chicken bouillon
- You need baking powder
- You need hot water
- You need shortening or lard
- Prepare Other ingredients
- Take Limes
- Provide shredded cheddar cheese
- Get melted garlic butter
- Take cilantro, chopped
- Provide Roasted jalapeños
- Take 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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