Brad's Chicken Verde casserole over Spanish rice. Spanish rice, chicken, fire-grilled veggies and black beans bring the flavors of Texas to this quick one-skillet meal. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully UGC Reviews Modal.

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. Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce. Ancestry's Recipe Records are a wonderful way to try out historical dishes and see what sticks—but never to the pan. You can have 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

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

Pour broth over the top, which helps move the quinoa to the bottom to cook through. Top with frozen peppers and onions. Made with onions, carrots, basmati rice, and chicken, you won't believe how delicious this meal is! Rotel is simply a brand name, most stores will carry their own cheaper version right next to the real Rotel.

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

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..

It also makes a nice dish to take along to a dinner or potluck event. Arrange chicken, skin side up, over rice mixture. Serve over rice to absorb the sauce. If it's not the season for fresh tomatillos to make the salsa verde from scratch, salsa verde is easily available jarred (look for it in the salsa section, or Mexican food section, of your grocery store). I like how the flavor of cream of chicken and mushroom blends with the rest of the ingredients - there is always a celebration going-on in my mouth every time I chew.