Rio chicken rollatini with crazy rice

Instructions

1. Place a chicken breast between 2 sheets of plastic wrap and pound with the bottom of a heavy pan or skillet until about 8 mm (⅜ inch) thick. Repeat with the remaining chicken breasts. Arrange on a work surface.
2. Season each breast on both sides with salt and freshly ground black pepper. Paint one side of each breast (the underside, which will become the centre) with mayonnaise. Lay a slice of ham on top of each breast, then sprinkle with cheese. Top with 2 wedges of onion and 2 cornichon along the edge of each breast. Roll the breasts tightly around the filling to form a compact cylindrical roll. Tie each with 2 pieces of butcher’s string, snipping off any loose ends. (See Note below.) Oil on all sides with extra virgin olive oil.
3. Set up the grill for spit-roasting and heat to medium-high. I like to pinion the chicken rolls in a grill basket that’s been thoroughly oiled to prevent sticking. (If you don’t own a rotisserie, the chicken rolls can be direct grilled on a well-oiled grill grate. Turn frequently – every 3 minutes or so – with tongs.)
4. Spit-roast the rollatini until the internal temperature when read on an instant-read meat thermometer reaches 74°C (165°F).
5. Meanwhile, prepare the rice: Place the rice in a large bowl and add cold water to cover by 7.5 cm (3 inches). Swirl the rice around with your fingers until the water clouds, then put the rice in a strainer to drain. Repeat the process until the water remains clear. This could take 4 to 6 rinses.
6. Place the rice in a large, heavy pot. Add enough water to cover by 2 cm (¾ inch) (about 2½ cups). Stir in the salt and butter and bring to a boil over high heat. Tightly cover the pan, reduce the heat to low, and cook the rice until it is tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the lid ajar to allow some of the liquid to evaporate. If the rice is too dry, add 2-3 more tablespoons of water. Remove the pot from the heat and let the rice stand, covered, for 5 minutes. Fluff it with a fork and set aside.
7. Prepare the rice flavourings: Heat the olive oil in a large skillet over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 1-2 tablespoons of the fat. Add the onion, garlic, green and red bell capsicum, corn, raisins, sultanas and parsley. Cook until the onion is golden, about 5 minutes. Stir the rice into the flavourings and cook until thoroughly heated through, about 2 minutes. Taste for seasoning, adding salt and black pepper to taste.
8. Snip the butcher’s string off the chicken. Arrange the rollatini (sliced crosswise, if desired) on a platter or plates. Serve with crazy rice, optional.

• The rollatini can be prepared several hours ahead of time; refrigerate the rolls, loosely covered with plastic wrap, until you are ready to grill. Brush them with the olive oil before grilling.
• Crazy rice (arroz loco): This colorful side dish is the Brazilian version of fried rice. It turns up at churrascarias and restaurants in Rio de Janeiro and Sao Paolo, with each chef trying to outdo his peers with the elaborateness of the flavorings. The version here comes from a wonderful restaurant I visited called Candidos, located in the port town of Pedra de Guaratiba, an hour south of Rio. This recipe serves 4-6 as a side dish.
• To make a vegetarian version of crazy rice, simply leave out the bacon and increase the olive oil to 1½ tablespoons.