Cook1 hr 25 mins
A favorite recipe among Miami-based Cubans. It is ideal for a luncheon or even for a brunch(so they tell me) because it is light, yet flavorful. Slightly labor-intensive but it is well worth the work. Great comfort food! Serve with an Argentinian Merlot Trumpeter or Beringer Alluvium white. Also, a nice salad of mixed greens and a deliciously cool fresh fruit dish. Found on cooksrecipes.com where I was able to put the exact quantities along with the ingredients.
- 3 lbs chicken breasts (or chicken thighs)
- 6 slices bacon, cut into slivers
- olive oil
- 2 medium onions, finely chopped fine
- 1 green bell pepper, cored, seeded and chopped fine
- 4 green onions, trimmed and chopped (white and green parts)
- 1⁄2 teaspoon oregano
- 1 whole bay leaf
- 6 large garlic cloves, minced
- 3 ounces tomato sauce
- 2 tablespoons sherry wine (optional)
- 1⁄2 cup frozen green pea
- 4 ounces chopped pimiento (Not roasted)
- 1 medium lime, juice of
- salt and pepper, to taste
- 4 cups long grain rice
- 8 cups chicken broth (from the cooked chicken)
- 2 teaspoons bijol seasoning or 2 teaspoons mild paprika
- 7 tablespoons Hellmann's mayonnaise (NO salad dressing stuff!)
- 1⁄2 cup freshly grated parmesan cheese
- 2 cups shredded monterey jack cheese or 2 cups other mild white cheese
- 1⁄4 cup sliced pimento stuffed olive (drained)
- Wash chicken and place in a stock pot.
- Approximately 1-1/2 quarts to 2 quarts of water to fully cover meat.
- Bring to a boil and simmer with 1 onion, 2 garlic cloves, 2 sticks celery, 2 carrots, all chopped into large chunks, and salt & pepper to taste.
- Cook uncovered until the meat falls apart - keep checking, the broth and chicken.
- Remove chicken and reserve the broth.(You will use some of the broth to make the rice).
- Skim excess fat, if any, from the top and strain the broth.
- When cool enough, shred chicken into small pieces by hand.
- In a large frying pan, saute the bacon briefly.
- Drain most, but not all of the excess fat.
- Add a tiny bit of olive oil and heat.
- Add onion, green pepper, green onions, oregano, and bay leaf.
- Saute onions until translucent.
- Add the garlic and saute for one additional minute, stirring occasionally.
- Add tomato sauce, chicken and sherry.
- Bring to a boil reduce heat and simmer(uncovered) approximately 15 minutes to thicken sauce.
- Add peas, pimentos, lime juice and pimento stuffed olives, during the last five minutes of cooking.
- Salt and pepper to taste. Set aside.
- In a large covered pan, mix the rice with the chicken broth and/or paprika.
- Bring to a boil, cover and cook over low heat until the rice is thoroughly cooked and most of the broth absorbed, about 20 minutes.
- Add the mayonnaise to the cooked rice, a little at a time, and mix thoroughly.
- Preheat oven to 325°F.
- Spread 1/3 of the rice mixture onto the bottom of a 13x9x2" (we use a foil baking pan - ease of clean-up).
- Layer chicken mixture on top of the rice.
- Then add another layer of rice mixture.
- Generously sprinkle with 1/4 cup Parmesan cheese on top of this layer.
- Add the remaining rice.
- Sprinkle with remaining 1/4 cup Parmesan cheese on the top layer, then spread the shredded Monterey Jack completely over the top.
- Bake for 15-20 minutes or until lightly browned and the cheese melts completely and bubbles.
- Enjoy, you've earned it!