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

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.