Ingredients
Rice:
Pinch of saffron
2 tablespoons of olive oil
½ onion, chopped
4.5 cups of chicken broth
2 cups of rice
Chicken:
1 Chicken cooked
2 Medium onion, shredded
3 medium tomatoes, shredded
1 medium green pepper, shredded
1 tablespoon olive oil
5 Cloves Garlic, chopped
2 tablespoons sofrito seasoning
2 tablespoons olives
2 tablespoons capers
1/4 cup dry white one
Otro Relleno
1 1/2 cup monterey jack cheese, shredded
6 eggs, hard boiled, sliced
1/2 Cup sliced almonds, toasted
Preparation
Make the rice: saute the onion until transparent and add the chicken broth and the saffron. When it starts to boil, add the rice and boil until water is absorbed. cover the rice and cook for 20 minutes. Let cool.
Cook the chicken in a simple broth (if you want to use the chicken broth for the rice) then, discard the bones and skin and shred the chicken. Mix with the sofrito and the other ingredients and cook for about 10 minutes.
To assemble the dish. Butter a 9 x 12 glass dish, and start layering the rice first, then 1/3 of the cheese, 1/2 chicken, 3 egg eggs, and 1/3 of the almonds. Add more rice and repeat. Finish with rice and cheese on top.
Bake at 350 for about 30-45 minutes until golden on top.
