Cook in at least 3 cups of water the chicken; reserving the consomm?. Then, cook the rice using the consomm? and adding the cube of chicken bouillon and the seasoning w/ azafr?n brand Goya.

Cook rice as you normally do, adding more water or salt if necessary, when rice is done, set it aside.

Preheat the oven at 350?.

Shred the chicken or cut it up in small pieces, whatever you prefer. Squeeze in the lime juice and crushed garlic, and let it stand for at least 10 minutes, while you start cooking the sauce. In a large saucepan, heat the olive oil, and brown the chopped onion, bell pepper, add the bay leave and the can of tomato sauce, oregano, and salt, pepper, cooking wine, the olives & the raisins. Let it simmer a little, maybe 5 minutes, or until you see the raisins are puffy. Stir in the chicken with the garlic. At this point you check out if it needs a little more liquid, in order to cover the chicken, you then add a little water. Now place the fricassee in a flat glass dish or aluminum pan, (the type you use to make lasagna).Arrange the pimento by sorting out pieces of it right on top of the chicken mixture. Arrange the rice on top, nicely and place the 3 tablespoons of mayonnaise evenly spreading it all over with a rubber spatula. Then, add the cheese, chop the parsley on top and bake in the oven for 20 or 30 minutes or until you see the cheese has nicely form a crust. Let it stand to cool a few minutes and serve by cutting in squares, making sure you get enough chicken and rice on each serving.

Note: If you want to do this dish with the sweet potato or mashed potato. You do the chicken and in the broth you cooked the chicken you cook the potato or the sweet potato called boniato. You mash it well and add two egg yolks, and one small jar of sour cream. If you use potatoes you must add a little salt and butter. But with the boniatos you simply spread it all over like you would the rice and then add the mayonnaise and the cheese on top, with the parsley, and you have another dish.