Cheesy Chicken Pastel Rice Pie

Rice Crust

3 cups cooked ricepreferably steamed

½ cup parsleyfinely chopped

3 tbsp lime juice

2 eggsbeaten

¾ tsp ground black pepper

1 cup cheesegrated

Filling

2 tbsp butter

3 tbsp vegetable oil

½ cup chorizodiced

½ cup red onionsdiced

2 tbsp garlicminced

½ cup red bell peppers

¾ kg chicken thigh filletcut into bite sized pieces

½ cup sliced mushrooms

½ cup carrotscut into small dice

½ cup canned water chestnutshalved

3 cups chicken broth

broth from Vienna sausages

1 ½ cups evaporated milk

3 cups all-purpose cream

½ cup green peas

2 cups Vienna sausagechopped

1 cup pineapple chunks

1 ½ cups cheesegrated

salt to taste

ground black pepperto taste

Toppings

½ cup quickmelt cheesegrated

½ cup parmesan cheese

¾ cup breadcrumbs

½ cup parsleyfinely chopped

Rice Crust

In a bowl, combine rice, parsley, lime juice, eggs, ground black pepper, and half of the cheese until well combined.

Lightly grease a pie dish / spring-form pan and line the bottom and sides with an even layer of the rice mixture, pressing hard enough that the rice is firm against the bottom and sides. Make sure the sides are tall.

Sprinkle cheese all over the crust. Bake for 20 minutes until all the cheese has melted.

Remove from oven (preheated to 180°C) and set aside.

Topping

In a bowl, combine both cheeses, parsley, and breadcrumbs until well combined and everything is evenly dispersed.

Filling

In a large pan over medium heat, place butter and oil.

Add chorizo and sauté for a few minutes until toasted and rendered some of its oil.

Add onions, garlic, and bell pepper then sauté until aromatic.

Add the chicken pieces in an even layer to brown one side before flipping.

Add mushrooms, carrots and chestnuts and continue cooking for a few minutes. Season with salt and pepper.

Add chicken broth, broth from Vienna sausages, evaporated milk, and all-purpose cream. Bring to a boil then simmer for a few minutes.

Add green peas, Vienna sausages, and pineapple chunks. Bring back to a boil.

Mix in cheese and simmer until thickened into a thick sauce. Adjust seasoning with salt and pepper if necessary. Remove from heat.

Assemble

Pour the filling into the rice crust. Fill until the top, leaving 1/2 inch for the topping.

Sprinkle a thin layer of the toppings throughout the top.

Bake for about 30-35 minutes. Remove from the oven and leave to set for 20 minutes.

Slice and serve.

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Cheesy Chicken Pastel Rice Pie