1/2 Photos of Arroz Imperial Con Pollo - Imperial Rice With Chicken
2 hrs 5 mins
1 hr 25 mins
A favorite recipe among Miami-based Cubans. It is ideal for a luncheon or even for a brunch(so they tell me) because it is light, yet flavorful. Slightly labor-intensive but it is well worth the work. Great comfort food! Serve with an Argentinian Merlot Trumpeter or Beringer Alluvium white. Also, a nice salad of mixed greens and a deliciously cool fresh fruit dish. Found on cooksrecipes.com where I was able to put the exact quantities along with the ingredients.
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Units: US | Metric
- 3 lbs chicken breasts (or chicken thighs)
- 6 slices bacon, cut into slivers
- olive oil
- 2 medium onions, finely chopped fine
- 1 green bell pepper, cored, seeded and chopped fine
- 4 green onions, trimmed and chopped (white and green parts)
- 1/2 teaspoon oregano
- 1 whole bay leaf
- 6 large garlic cloves, minced
- 3 ounces tomato sauce
- 2 tablespoons sherry wine (optional)
- 1/2 cup frozen green pea
- 4 ounces chopped pimiento (Not roasted)
- 1 medium lime, juice of
- salt and pepper, to taste
- 4 cups long grain rice
- 8 cups chicken broth (from the cooked chicken)
- 2 teaspoons bijol seasoning or 2 teaspoons mild paprika
- 7 tablespoons Hellmann's mayonnaise (NO salad dressing stuff!)
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded monterey jack cheese or 2 cups other mild white cheese
- 1/4 cup sliced pimento stuffed olive (drained)
- 1Wash chicken and place in a stock pot.
- 2Approximately 1-1/2 quarts to 2 quarts of water to fully cover meat.
- 3Bring to a boil and simmer with 1 onion, 2 garlic cloves, 2 sticks celery, 2 carrots, all chopped into large chunks, and salt & pepper to taste.
- 4Cook uncovered until the meat falls apart - keep checking, the broth and chicken.
- 5Remove chicken and reserve the broth.(You will use some of the broth to make the rice).
- 6Skim excess fat, if any, from the top and strain the broth.
- 7When cool enough, shred chicken into small pieces by hand.
- 8In a large frying pan, saute the bacon briefly.
- 9Drain most, but not all of the excess fat.
- 10Add a tiny bit of olive oil and heat.
- 11Add onion, green pepper, green onions, oregano, and bay leaf.
- 12Saute onions until translucent.
- 13Add the garlic and saute for one additional minute, stirring occasionally.
- 14Add tomato sauce, chicken and sherry.
- 15Bring to a boil reduce heat and simmer(uncovered) approximately 15 minutes to thicken sauce.
- 16Add peas, pimentos, lime juice and pimento stuffed olives, during the last five minutes of cooking.
- 17Salt and pepper to taste. Set aside.
- 18In a large covered pan, mix the rice with the chicken broth and/or paprika.
- 19Bring to a boil, cover and cook over low heat until the rice is thoroughly cooked and most of the broth absorbed, about 20 minutes.
- 20Add the mayonnaise to the cooked rice, a little at a time, and mix thoroughly.
- 21Preheat oven to 325°F.
- 22Spread 1/3 of the rice mixture onto the bottom of a 13x9x2" (we use a foil baking pan - ease of clean-up).
- 23Layer chicken mixture on top of the rice.
- 24Then add another layer of rice mixture.
- 25Generously sprinkle with 1/4 cup Parmesan cheese on top of this layer.
- 26Add the remaining rice.
- 27Sprinkle with remaining 1/4 cup Parmesan cheese on the top layer, then spread the shredded Monterey Jack completely over the top.
- 28Bake for 15-20 minutes or until lightly browned and the cheese melts completely and bubbles.
- 29Enjoy, you've earned it!
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Nutritional Facts for Arroz Imperial Con Pollo - Imperial Rice With Chicken
Serving Size: 1 (562 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 997.5
- Calories from Fat 336
- Total Fat 37.3 g
- Saturated Fat 13.7 g
- Cholesterol 147.0 mg
- Sodium 1524.3 mg
- Total Carbohydrate 105.7 g
- Dietary Fiber 9.8 g
- Sugars 4.9 g
- Protein 60.9 g
The following items or measurements are not included:
pimento stuffed olives