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1
Chop onion and peppers in quarters.
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2
Chop garlic.
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3
Prepare chicken if boned by taking skin and fat off.
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4
Fill medium to large pot 3/4 of the way full.
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5
Place about 6 pieces of chicken in water and boil until cooked through.
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6
While waiting on chicken, saute peppers and onions with 1 cup of olive oil until tender.
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7
Still while waiting for chicken to boil, using a medium bowl combine garlic, cream cheese, sour cream, half and half, jalapeno, and 1 cup of Monterey jack cheese.
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8
Mix until creamy.
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9
Now check chicken.
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10
If ready cut chicken off the bone in chunks trying not to pull strands.
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11
Fry chicken chunks in 2 cups of olive oil.
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12
When finished, combine chicken, onions and peppers.
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13
Mix half a packet of chili mix into this and saute until fully mixed.
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14
Preheat oven to 325F.
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15
Now fix rice in 2 separate pots.
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16
Cook rice to desired moisture not too dry and add soy sauce.
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17
Mix.
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18
Then place 4 or 5 cups of water into the bottom of a turkey roaster.
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19
Then place rice in turkey roasting pan, then add chicken mixture, then cheese mixture, add the other half of the chili packet and mix altogether and even out.
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20
Spread 3 more cups of Monterey cheese on top and cook for 10 minutes at 325F.
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21
(Use flour tortillas if desired.
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22
They are usually served just warm with this dish).
