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    You are in: Home / Recipes / Arroz Imperial Con Pollo - Imperial Rice With Chicken Recipe
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    Arroz Imperial Con Pollo - Imperial Rice With Chicken

    Arroz Imperial Con Pollo - Imperial Rice With Chicken. Photo by Salvi Pascual

    1/2 Photos of Arroz Imperial Con Pollo - Imperial Rice With Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    40 mins

    1 hr 25 mins

    Manami's Note:

    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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    Ingredients:

    Serves: 8-10

    Yield:

    beautif ...

    Units: US | Metric

    Directions:

    1. 1
      Wash chicken and place in a stock pot.
    2. 2
      Approximately 1-1/2 quarts to 2 quarts of water to fully cover meat.
    3. 3
      Bring 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.
    4. 4
      Cook uncovered until the meat falls apart - keep checking, the broth and chicken.
    5. 5
      Remove chicken and reserve the broth.(You will use some of the broth to make the rice).
    6. 6
      Skim excess fat, if any, from the top and strain the broth.
    7. 7
      When cool enough, shred chicken into small pieces by hand.
    8. 8
      In a large frying pan, saute the bacon briefly.
    9. 9
      Drain most, but not all of the excess fat.
    10. 10
      Add a tiny bit of olive oil and heat.
    11. 11
      Add onion, green pepper, green onions, oregano, and bay leaf.
    12. 12
      Saute onions until translucent.
    13. 13
      Add the garlic and saute for one additional minute, stirring occasionally.
    14. 14
      Add tomato sauce, chicken and sherry.
    15. 15
      Bring to a boil reduce heat and simmer(uncovered) approximately 15 minutes to thicken sauce.
    16. 16
      Add peas, pimentos, lime juice and pimento stuffed olives, during the last five minutes of cooking.
    17. 17
      Salt and pepper to taste. Set aside.
    18. 18
      In a large covered pan, mix the rice with the chicken broth and/or paprika.
    19. 19
      Bring to a boil, cover and cook over low heat until the rice is thoroughly cooked and most of the broth absorbed, about 20 minutes.
    20. 20
      Add the mayonnaise to the cooked rice, a little at a time, and mix thoroughly.
    21. 21
      Preheat oven to 325°F.
    22. 22
      Spread 1/3 of the rice mixture onto the bottom of a 13x9x2" (we use a foil baking pan - ease of clean-up).
    23. 23
      Layer chicken mixture on top of the rice.
    24. 24
      Then add another layer of rice mixture.
    25. 25
      Generously sprinkle with 1/4 cup Parmesan cheese on top of this layer.
    26. 26
      Add the remaining rice.
    27. 27
      Sprinkle with remaining 1/4 cup Parmesan cheese on the top layer, then spread the shredded Monterey Jack completely over the top.
    28. 28
      Bake for 15-20 minutes or until lightly browned and the cheese melts completely and bubbles.
    29. 29
      Enjoy, you've earned it!

    Ratings & Reviews:

    • on March 29, 2014

      35

      I like Cuban food,but.this was surprisingly bland. Creamy yes, but bland.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2014

      55

      I love all Cuban food in general, but Imperial Rice is my favorite one. I love how you guys maintain the Cuban tradition of using mayo and not only cheese on top, which seems to be more wide spread in the restaurants here in Miami. As far as I can tell, the only recipe that I tried and I would rate according yours is the one located in http://recipescookbook.org/recipe/How-to-make-Imperial-Rice

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 29, 2009

      55

      I made this recipe for about 12 adults. I followed the recipe, but used 2 whole chickens and obviously doubled most ingredients. Everyone loved it! It was amazing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    33%
    Total Fat 37.3 g
    57%
    Saturated Fat 13.7 g
    68%
    Cholesterol 147.0 mg
    49%
    Sodium 1524.3 mg
    63%
    Total Carbohydrate 105.7 g
    35%
    Dietary Fiber 9.8 g
    39%
    Sugars 4.9 g
    19%
    Protein 60.9 g
    121%

    The following items or measurements are not included:

    seasoning

    pimento stuffed olives

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