Name: Puerto Rican-Style Chicken Lasagna
Prep time: 45 min
Cook time: 45 min
Yield: 10
Ingredients: Olive oil - 2 tablespoons; Onion, chopped, or more to taste - 1 medium; Red bell pepper, chopped - 1 medium; Green bell pepper, chopped - ½; Shallots, chopped, or more to taste - 2; Mini sweet peppers, chopped, or more to taste - 3; Scallions, chopped, or more to taste - 2; Diced tomatoes - 1 (14.5 ounce) can; Stewed tomatoes - 1 (14.5 ounce) can; Salt and ground black pepper to taste - 1 (14.5 ounce) can; White sugar - 1 pinch; Tomato paste (Optional) - 1 tablespoon; Whole chicken - 1 (3 pound); Olive oil - 2 tablespoons; Garlic, finely chopped - 2 heads; Chicken broth, or as needed - 1 cup; Sazon seasoning with coriander and achiote, or more to taste - 1 (.18 ounce) packet; Green olives, chopped, or more to taste - 8; Lasagna noodles - 12; Shredded mozzarella cheese, or to taste - 2 cups; Shredded Cheddar cheese, or to taste - ½ cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Puerto Rican-Style Chicken Lasagna

1. Olive oil - 2 tablespoons

2. Onion, chopped, or more to taste - 1 medium

3. Red bell pepper, chopped - 1 medium

4. Green bell pepper, chopped - ½

5. Shallots, chopped, or more to taste - 2

6. Mini sweet peppers, chopped, or more to taste - 3

7. Scallions, chopped, or more to taste - 2

8. Diced tomatoes - 1 (14.5 ounce) can

9. Stewed tomatoes - 1 (14.5 ounce) can

10. Salt and ground black pepper to taste - 1 (14.5 ounce) can

11. White sugar - 1 pinch

12. Tomato paste (Optional) - 1 tablespoon

13. Whole chicken - 1 (3 pound)

14. Olive oil - 2 tablespoons

15. Garlic, finely chopped - 2 heads

16. Chicken broth, or as needed - 1 cup

17. Sazon seasoning with coriander and achiote, or more to taste - 1 (.18 ounce) packet

18. Green olives, chopped, or more to taste - 8

19. Lasagna noodles - 12

20. Shredded mozzarella cheese, or to taste - 2 cups

21. Shredded Cheddar cheese, or to taste - ½ cup

How to cook deliciously - Puerto Rican-Style Chicken Lasagna

1. Stage

Heat olive oil in a pan over medium heat. Saute onion, bell peppers, shallots, sweet peppers, and scallions until soft, about 5 minutes. Add tomatoes, salt, pepper, and sugar. Simmer until flavors combine, about 1 hour. Add tomato paste to thicken the sauce, if necessary.

2. Stage

Meanwhile, place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until an instant-read thermometer inserted near the thigh bone reads 165 degrees F (74 degrees C), 45 minutes to 1 hour. Drain and let cool until easily handled.

3. Stage

Fill a blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining sauce. Cover to keep warm.

4. Stage

Pull chicken meat off the bones. Heat olive oil in a saucepan and saute garlic until golden brown, 3 to 5 minutes. Add the boiled chicken and shred it with 2 forks. Moisten the mixture with chicken broth. Add sazon seasoning and olives; mix well. Season with salt and pepper. Remove from heat.

5. Stage

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

6. Stage

Preheat the oven to 350 degrees F (175 degrees C).

7. Stage

Cover the bottom of a 9x13-inch baking dish with a layer of lasagna noodles. Cover with some sauce, followed by some chicken, then a layer of mozzarella cheese. Repeat with remaining noodles, sauce, chicken, and cheese. Cover the final layer of mozzarella with Cheddar cheese for extra color. Cover with aluminum foil.

8. Stage

Bake lasagna in the preheated oven until heated through and cheese is melted, about 25 minutes.