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chicken breasts chicken broth onion bay leaves garlic garlic olive oil long grain white rice sweet paprika stuffed olives tomato sauce Mozzarella cheese Four-Cheese pimento sweet peas cooking spray
Viewed: 51 - Published at: 5 years agoIngredients
- 2 lb. boneless chicken breasts
- 2 Tbsp. concentrated powdered chicken broth or 2 chicken bouillons
- 1 large onion, finely chopped, divided into thirds
- 2 bay leaves, divided
- 2 whole garlic cloves
- 4 garlic cloves, finely chopped, divided
- 2 Tbsp. olive oil
- 4 cups long-grain white rice
- 1 tsp. sweet paprika, divided
- 1/4 cup stuffed olives, sliced
- 1 can (8 oz.) tomato sauce
- 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
- 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1 pimento, cut into strips
- 1 can (8.5 oz.) sweet peas, drained
- cooking spray
Method
- Cook chicken breasts in a medium pot in 8 cups of water, chicken broth concentrate, a third of the onion, 1 of the bay leaves and 3 cloves of garlic.
- Bring to a boil and cook over medium- low heat 40 minutes.
- Once cooked, remove chicken and strain and reserves the broth where you cook the chicken, you will use 7 cups of broth to prepare the rice.
- Cool and shed chicken; set aside.
- Start preparing the rice in a large pot.
- Add 1 Tbsp.
- of the oil and cook and stir one third of the onion and 1 chopped clove of garlic.
- Add the reserved 7 cups of chicken broth from cooking the chicken.
- Incorporate the rice, 1/2 tsp.
- of the paprika and season to the taste.
- Once it boils reduce heat to medium low.
- Cover and cook until the rice is completely cooked.
- Meanwhile, in a large skillet add remaining oil, the remaining onion, the remaining chopped garlic, the paprika and the bay leave, olives, shredded chicken and tomato sauce.
- Simmer 20 minutes or until the liquid evaporates.
- Preheat oven 350F.
- You will need a rectangular 14 x9 or 13 x 9 inch baking dish (2 inches deep) which has been sprayed with cooking spray.
- Remember you are going to layer it as if it was a potato pie, lasagna or sandwich.
- Measure and reserve a 1/2 cup of the chicken mixture, 1/4 cup of the peas and a few of the pimiento strips.
- Spread a layer of rice in baking dish, top with the chicken mixture, then half of the cheeses and the peas.
- Top with another layer of rice and finish by decorating the center with the reserved chicken, peas, the pimiento strips.
- Sprinkle with remaining cheeses.
- Cover with aluminum foil.
- Bake 15 minutes, uncover and bake until cheeses are melted.
- Let stand 5 minutes before serving.
