Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, brad's chicken verde casserole over spanish rice. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Brad's Chicken Verde casserole over Spanish rice is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Brad's Chicken Verde casserole over Spanish rice is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have brad's chicken verde casserole over spanish rice using 30 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brad's Chicken Verde casserole over Spanish rice:

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

Instructions 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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