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1
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.
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2
Bring to a boil and cook over medium- low heat 40 minutes.
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3
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.
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4
Cool and shed chicken; set aside.
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5
Start preparing the rice in a large pot.
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6
Add 1 Tbsp.
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7
of the oil and cook and stir one third of the onion and 1 chopped clove of garlic.
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8
Add the reserved 7 cups of chicken broth from cooking the chicken.
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9
Incorporate the rice, 1/2 tsp.
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10
of the paprika and season to the taste.
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11
Once it boils reduce heat to medium low.
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12
Cover and cook until the rice is completely cooked.
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13
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.
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14
Simmer 20 minutes or until the liquid evaporates.
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15
Preheat oven 350F.
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16
You will need a rectangular 14 x9 or 13 x 9 inch baking dish (2 inches deep) which has been sprayed with cooking spray.
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17
Remember you are going to layer it as if it was a potato pie, lasagna or sandwich.
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18
Measure and reserve a 1/2 cup of the chicken mixture, 1/4 cup of the peas and a few of the pimiento strips.
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19
Spread a layer of rice in baking dish, top with the chicken mixture, then half of the cheeses and the peas.
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20
Top with another layer of rice and finish by decorating the center with the reserved chicken, peas, the pimiento strips.
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21
Sprinkle with remaining cheeses.
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22
Cover with aluminum foil.
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23
Bake 15 minutes, uncover and bake until cheeses are melted.
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24
Let stand 5 minutes before serving.
