1 (4 pound) whole chicken, skin trimmed
3 pounds cooked, cooked ham, thinly sliced
1 tablespoon vegetable oil
1 pound french fries
10 natural, spicy Italian-style dried oregano
2 tablespoons dried basil
1/2 cup dried red pepper flakes
1 square fresh lime, cut into quarters
2 medium onions, sliced
1 cucumber, halved
Place chicken and ham in a microwave-safe dish. Microwave 1 minute on high, 2 minutes on medium. In glass bowl, beat oil, 2 minutes on medium speed. Stir together chicken and ham and mix one teaspoon garlic powder into milk. Pour over chicken and let cool to room temperature.
Heat olive oil in a large skillet over medium heat. Add chicken and ham. Brush with olive oil to completely coat, until lightly browned. Stir fry until thoroughly crispened. Remove bones from skin and bones and place in sauce; stir in rice. Reduce heat to low. Mix together garlic powder, basil and oregano; peel and puree chicken and ham. Mix together tomato puree and chicken and ham sauce. Top chicken and ham with cucumber; toss. Sprinkle dish with lime slices and sprinkle over chicken, ham and egg mixture. Cover and refrigerate for two hours or overnight.
Preheat oven to 400 degrees F (200 degrees C).
Remove chicken and ham from sauce and cool to room temperature. Heat 1 tablespoon oil in microwave-safe microwave/deep fryer; coat chicken and ham with egg mixture.
Microwave chicken and chicken 10 seconds on medium-high, mixing with egg mixture after 5 ounces of chicken. Once chicken is warm, add rice, onions, cucumber and limes; mix over medium heat for 5 minutes, or until well cooked. Remove chicken from sauce mixture and transfer to a slices temp paper-lined dish or carving platter.
Cut chicken into thinner pieces, about 1/2 inch thick (depending on size of pieces). Remove breasts and slice
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