1In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and let simmer for about 20 minutes.
2While rice is cooking, preheat your oven to 350. Grease a large casserole dish with 1 tbspn butter (or Pam)- whatever floats your boat. lol
3Also while rice is cooking, go ahead and shred chicken & set to the side (pull it into chunks, you don't want it too mushy) **** pull skin off and season with a lil salt and pepper. lay skin on a wire rack (over a baking pan) so grease will drain underneath. pull out and set to side after they crisp (may take 10-15 minutes). Once done, set them to the side.
4add 2 tbspns butter to a medium sauce pan on medium heat, add garlic, green pepper, & red onion. cook until veggies are slightly opaque. set to the side.
5Once rice is cooked, reserve 1/2 the monterey & american cheese. Now- mix all ingredients together in the casserole dish (except skins, cilantro, & 1/2 the cheeses). this is when you can test the flavor & see if theres any tweeking to be done ;D..... Top with the reserved cheeses and cilantro. Sprinkle salt and pepper as well. Lay cracklins down on the top of the cheese.
6cook for about 30 minutes. Once you see it start to bubble, it's done. Let it rest for about 10 minutes before cutting it. IT WILL BE HOT!! enjoy bc it is SOOOOOO DAMN GOOD!!!!! LOL