This is one of my favorite recipes. An adaptation of my mother’s suitable for
freezing. Although there is not a lot of ingredients; it is time consuming so allow plenty of time to prepare. The rice is cooked and layered with chicken, bacon, onions and mozzarella cheese; then oven baked. It can be served as an entrée or side dish.
Total time – 3-4 hr
Yield – 6-8 servings
Serving suggestion – with your favorite salad and ripped fried plantains on the side.
- 1 whole chicken cut into pieces
- 2 Medium onion diced
- 1 lb of bacon diced into small pieces
- 3 cups rice; uncooked
- 8 cups of water (divided, 4,2,2)
- 1 stick of butter
- 4-6 packets of powdered chicken bouillon
- 2 cups shredded mozzarella cheese.
- salt to taste
Procedure – to save time, the first four steps can be done at the same time.
Fully cook the chicken by boiling or baking it. Don’t worry about adding flavor to the chicken at this point. Once done, remove skin and shred the chicken. Set aside.
On a large skillet, combine the onion and bacon and cook at low-med heat until the bacon gets browned (not crispy). The bacon will provide plenty of salt and the fat from the bacon will prevent the mix from sticking to the pan; however, you must stir the mix constantly to ensure that the onions and bacon are cooked evenly.
Once your bacon and onions are done, mix in the shredded chicken. Add 1 packet of the chicken bouillon into 2 cups of water and add to the mix. Cover the skillet and let the mix simmer in low heat while you finish cooking the rice.
Cook the rice – On an aluminum cast (caldero), pour in 4 cups of water, add the 4 packets of powdered chicken bouillon and butter. Cover and bring to a boil to make sure the butter melts. Add salt if needed. (Note: The water mix should be the salty side). Bring heat down to medium, add the rice and stir. Cover once the excess water has evaporated. Cook the rice as you would normally do to achieve proper tenderness.
Put it together….like a lasagna.
Pre-heat oven at 350 degrees. dissolve 1 packet of powdered chicken bouillon in 2 cups of water a set aside. Grease the bottom of a deep rectangular pan. Pour in some of the rice and press it to create a layer of about 1 to 1 1/2 inches deep. Add the chicken mix and spread across the pan. Sprinkle some of the mozzarella cheese. Cover the chicken mix with another layer of rice; pressing it firmly. Cover with the rest of the mozzarella cheese. Splash the chicken bouillon water mix across the pan.
Cover the pan with aluminum foil and bake until the cheese melts. Remove aluminum foil and broil until golden brown. Cut and serve like a lasagna.
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