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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash chicken and place in a stock pot. | 2. Approximately 1-1/2 quarts to 2 quarts of water to fully cover meat. | 3. 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. | 4. Cook uncovered until the meat falls apart - keep checking, the broth and chicken. | 5. Remove chicken and reserve the broth.(You will use some of the broth to make the rice). | 6. Skim excess fat, if any, from the top and strain the broth. | 7. When cool enough, shred chicken into small pieces by hand. | 8. In a large frying pan, saute the bacon briefly. | 9. Drain most, but not all of the excess fat. | 10. Add a tiny bit of olive oil and heat. | 11. Add onion, green pepper, green onions, oregano, and bay leaf. | 12. Saute onions until translucent. | 13. Add the garlic and saute for one additional minute, stirring occasionally. | 14. Add tomato sauce, chicken and sherry. | 15. Bring to a boil reduce heat and simmer(uncovered) approximately 15 minutes to thicken sauce. | 16. Add peas, pimentos, lime juice and pimento stuffed olives, during the last five minutes of cooking. | 17. Salt and pepper to taste. Set aside. | 18. In a large covered pan, mix the rice with the chicken broth and/or paprika. | 19. 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. | 20. Add the mayonnaise to the cooked rice, a little at a time, and mix thoroughly. | 21. Preheat oven to 325°F. | 22. Spread 1/3 of the rice mixture onto the bottom of a 13x9x2" (we use a foil baking pan - ease of clean-up). | 23. Layer chicken mixture on top of the rice. | 24. Then add another layer of rice mixture. | 25. Generously sprinkle with 1/4 cup Parmesan cheese on top of this layer. | 26. Add the remaining rice. | 27. Sprinkle with remaining 1/4 cup Parmesan cheese on the top layer, then spread the shredded Monterey Jack completely over the top. | 28. Bake for 15-20 minutes or until lightly browned and the cheese melts completely and bubbles. | 29. Enjoy, you've earned it! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	3	lbs		2340.5394	0.0	283.7224	125.87200000000001
bacon	6	slices	cut	700.56	2.1504	21.2016	66.6792
olive oil				-	-	-	-
onion	2		chopped	88.0	20.548000000000002	2.42	0.22
green bell pepper	1		cored seeded chopped	-	-	-	-
green onion	4		trimmed chopped	76.68	16.3016	2.7548	1.3348
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
bay leaf	1			-	-	-	-
garlic clove	6		minced	-	-	-	-
tomato sauce	3	ounces		96.1065	15.3005	5.0094	1.6669999999999998
sherry wine	2	tablespoons		-	-	-	-
green pea	1/2	cup	frozen	58.725	10.4762	3.9295	0.29
pimiento	4	ounces	chopped roasted	255.1454	9.5935	12.7346	18.087
lime juice	1			-	-	-	-
salt pepper				-	-	-	-
grain rice	4	cups		-	-	-	-
chicken broth	8	cups	cooked	624.96	15.12	89.1072	20.9664
paprika	2	teaspoons	mild	12.972000000000001	2.4835	0.6504	0.5929
hellmann mayonnaise	7	tablespoons		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
monterey jack cheese	2	cups	shredded mild	-	-	-	-
olive	1/4	cup	sliced stuffed drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.