Arroz Con Pollo

This is my adaptation of my mother-in-law's fabulous recipe for this dish that she got from a Puerto Rican neighbor many years ago.  It adapted well and may become my favorite way to use leftover chicken.

INGREDIENTS:

1 cauliflower, grated
3 c cooked chicken, shredded or cut into chunks
1 c peas
1 c chopped ham (or 3/4 c chopped bacon)
2 T butter or bacon fat
1 onion, chopped
2-3 tsp salt
1/2 tsp saffron
1/3 c broth
2 green onions, chopped
1 large tomato, chopped and drained
3 c cheddar cheese, grated
8-10 green olives, sliced

METHOD:

If using bacon, fry until crispy then crumble or chop.

Heat about 2 T of butter (or bacon fat if you are using bacon) in a large skillet.  Add the chopped onion, and once it begins to soften add the saffron and salt and stir thoroughly. 

Add the grated cauliflower and broth and let cook for about 3-5 minutes or until the cauliflower has softened.

Transfer to a large bowl and combine with the peas, ham, green onion, chopped tomato, and chicken pieces.

Pour this mixture into a 9 x 13 Pyrex baking dish, or dish of similar size.  Cover with the grated cheese and olives and bake for 25-30 minutes, until it is heated through and the cheese is adequately melted.  Put it under the broiler if you want the cheese to be browned.