Creole rice bake with lemon chicken, browned leek, and queso criollo gratin

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a baking dish about 12 x 8 inches with the butter and set aside.

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   2. Place the rice, water, and 4 g (3/4 tsp) salt in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes, or until the rice is tender and the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with a fork.

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   3. While the rice cooks, mix the chicken with the lemon zest, 45 ml / 3 tbsp lemon juice, half of the garlic, the sweet paprika, oregano, 2 g (1 tsp) salt, and black pepper.

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   4. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the chicken for 6 to 8 minutes, stirring, until cooked through and still juicy. Remove and reserve in a bowl with its juices.

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   5. In the same skillet add the remaining 1 tbsp olive oil, leek, onion, red bell pepper, the rest of the garlic, and 2 g (1/4 tsp) salt. Cook for 8 to 10 minutes over medium heat, stirring, until the vegetables are soft and lightly browned.

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   6. In a large bowl, combine the cooked rice with the beaten eggs, milk, 140 g / 5 oz queso criollo, chopped parsley, and half of the sautéed vegetables. Mix well to form a moist but not runny base.

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   7. Spread half of the rice mixture in the baking dish. Cover with all of the lemon chicken and its juices, then scatter the remaining sautéed vegetables on top. Finish with the rest of the rice mixture, pressing gently to level.

8. 8

   8. Mix the remaining queso criollo with the sardo cheese and breadcrumbs. Sprinkle this topping evenly over the bake.

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   9. Bake for 25 to 30 minutes at 200 °C / 400 °F, until heated through, set around the edges, and golden on top. For extra color, broil for 2 to 3 more minutes, watching closely.

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    10. Let the bake rest for 10 minutes before slicing. Serve hot so the layers of rice, lemon chicken, browned leek, and cheese gratin stand out.