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1
In a small bowl, cover the raisins with hot water and let stand for 10 minutes.
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2
Drain well.
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3
In a large saucepan, cover the chicken breasts with water and bring to a boil.
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4
Reduce the heat to low and simmer until just cooked through, about 25 minutes.
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5
Transfer to a large plate and let cool slightly.
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6
Pull the meat from the bones and tear it into thin shreds.
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7
Meanwhile, melt the butter in a medium saucepan.
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8
Stir in the flour and cook over moderate heat until golden, 1 minute.
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9
Gradually whisk in the milk until smooth.
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10
Bring to a boil over moderately high heat; whisking constantly, until thickened.
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11
Simmer the white sauce over low heat for 25 minutes, whisking often.
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12
Season with salt, pepper and the nutmeg.
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13
Cover and remove from the heat.
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14
Preheat the oven to 350.
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15
Butter a 9-by-13-inch glass baking dish.
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16
In a large skillet, heat the vegetable oil.
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17
Add the onion and tomato and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes.
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18
Stir in the shredded chicken, Worcestershire sauce and rosemary; season with salt and pepper.
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19
Stir the egg yolks into the white sauce.
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20
In a medium stainless-steel bowl, beat the egg whites until stiff.
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21
In a large bowl, combine the rice with the white sauce, raisins and cheese and season with salt and pepper.
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22
Fold in the beaten egg whites.
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23
Spread half of the rice in the prepared baking dish, cover with the chicken sauce and spread the remaining rice on top.
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24
Bake the torta for about 40 minutes, or until piping hot throughout.
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25
Preheat the broiler.
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26
Broil the torta for 2 minutes, or until browned.
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27
Let stand for 5 minutes; serve with Aji and brown sugar.
