Brad's Chicken Verde casserole over Spanish rice. The chicken is topped with chopped onions and chopped green bell peppers. A can of Rotel tomatoes, uncooked rice, and chicken stock is added to the casserole. You will need to wrap the casserole dish well with foil and.

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. Something of a chicken salad casserole, with rice, almonds, celery, and water chestnuts in a mayonnaise dressing. The almond and corn flake topping provides additional crunch. You can have 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

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

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. Learn how to make Salsa Verde Chicken Casserole. 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.

Brad's Chicken Verde casserole over Spanish rice instructions

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..

This classic Mexican-style Spanish Rice (also called arroz rojo) has all the crucial elements: tomato (in the form of tomato sauce), onion, garlic, and of course, rice. We opted for garlic powder for ease, but if you're looking for a more pronounced garlic flavor, you can absolutely sub in fresh garlic instead. Our Chicken and Cauliflower Rice Casserole is all the proof you need that cauliflower can be comforting. 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.