Easiest Way to Cook Tasty Brad&#39;s Chicken Verde casserole over Spanish rice

Name: Easiest Way to Cook Tasty Brad&#39;s Chicken Verde casserole over Spanish rice
Prep time: 14 min
Cook time: 2 h
Cuisine: American
Ingredients: For the chicken; 3 lbsboneless chicken breast, cubed; 1/2LG onion; 3 clovesgarlic, minced; 2 cupssalsa verde; 1/2 tbseach; cumin, Chile powder, white pepper; 1 tspsmoked paprika; 1/8 cupcanola oil; 1jalapeño, seeded and diced; For the rice; 2 cupswhite rice; 1/2 tspeach; garlic powder, cumin, Chile powder, white pepper; 1/2 tspsmoked paprika; 4.5 tsptomato-chicken bouillon; 1 (14 Oz)can stewed tomatoes; 4 cupswater; 2 tbsbutter; For the dough; 4 cupsMesa flour; 4 tspgranulated chicken bouillon; 1 tspbaking powder; 3 cupshot water; 2/3 cupshortening or lard; Other ingredients; Limes; 2-3 cupsshredded cheddar cheese; 3 tbsmelted garlic butter; 1 bunchcilantro, chopped; Roasted jalapeños; 3LG pasilla peppers

Derek Lawrence

Recipe

Easiest Way to Cook Tasty Brad&#39;s Chicken Verde casserole over Spanish rice

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Easiest Way to Cook Tasty Brad's Chicken Verde casserole over Spanish rice Delicious, fresh and tasty.

Brad's Chicken Verde casserole over Spanish rice. Arroz Con Pollo is an incredibly delicious Spanish casserole of chicken and rice braised with vegetables, tomatoes and saffron. Arroz Con Pollo is Spain's beloved chicken and rice casserole: tender chicken I've been making small tweaks to the recipe over time - just personal preferences. Spanish rice, chicken, fire-grilled veggies and black beans bring the flavors of Texas to this quick one-skillet meal.

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

Ingredients of Brad's Chicken Verde casserole over Spanish rice

It’s of For the chicken.
You need 3 lbs of boneless chicken breast, cubed.
Prepare 1/2 of LG onion.
You need 3 cloves of garlic, minced.
It’s 2 cups of salsa verde.
It’s 1/2 tbs of each; cumin, Chile powder, white pepper.
It’s 1 tsp of smoked paprika.
Prepare 1/8 cup of canola oil.
You need 1 of jalapeño, seeded and diced.
Prepare of For the rice.
You need 2 cups of white rice.
Prepare 1/2 tsp of each; garlic powder, cumin, Chile powder, white pepper.
It’s 1/2 tsp of smoked paprika.
Prepare 4.5 tsp of tomato-chicken bouillon.
It’s 1 (14 Oz) of can stewed tomatoes.
It’s 4 cups of water.
You need 2 tbs of butter.
You need of For the dough.
Prepare 4 cups of Mesa flour.
Prepare 4 tsp of granulated chicken bouillon.
It’s 1 tsp of baking powder.
It’s 3 cups of hot water.
It’s 2/3 cup of shortening or lard.
Prepare of Other ingredients.
It’s of Limes.
You need 2-3 cups of shredded cheddar cheese.
Prepare 3 tbs of melted garlic butter.
It’s 1 bunch of cilantro, chopped.
It’s of Roasted jalapeños.
It’s 3 of LG pasilla peppers.

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In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.

Brad's Chicken Verde casserole over Spanish rice instructions

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..
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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