Easiest Way to Make Appetizing Brad's Chicken Verde casserole over Spanish rice

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. This Verde Chicken Enchilada Casserole recipe is layered with your favorite chicken enchilada fillings, and baked up with the most delicious homemade green enchilada sauce.

I add the rest of the ingredients over the chicken and let it cook until the chicken AND rice are fully cooked. ~Spanish Rice~. An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish. I see beautiful chicken and rice casserole recipes online all the time but when I click over to look at them, most of them are made with instant rice and I HATE INSTANT RICE so I suck my teeth and move on. You can cook Brad's Chicken Verde casserole over Spanish rice using 30 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Brad's Chicken Verde casserole over Spanish rice

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

Learn how to make Salsa Verde Chicken Casserole. Our super easy chicken and rice bake is made with cooked chicken and rice, along with an easy sauce and peas and carrots. Serve this chicken casserole with a tossed salad or sliced tomatoes and warm rolls or biscuits for a fabulous busy day meal. Our Chicken and Cauliflower Rice Casserole is all the proof you need that cauliflower can be comforting.

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

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..

It's definitely creamy, thanks to multiple types of cheese, but still has a good bite from the cauliflower rice's texture. You can make your own cauliflower rice by pulsing the florets and stem in a. 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. Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with frozen peppers and onions.