Arroz Imperial Con Pollo – Imperial Rice With Chicken

Jun 07, 2023June 7, 20230 2
Arroz Imperial Con Pollo – Imperial Rice With Chicken
in Ricees

Prep

30 min

Cook

70 min

Ready In

100 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 )

Nutrision Information

Servings Per Recipe
10-12
Calories
584
Sugar
4g
Fat
31g
Arroz Imperial Con Pollo (Imperial Rice With Chicken) is a classic Cuban dish that is usually served on special occasions such as birthdays, weddings, or holidays. It is a rich and satisfying meal that is made with shredded chicken, rice, cheese, and mayonnaise, all baked together in a casserole dish until golden brown and bubbly. While this dish does take some time to prepare, the end result is a delicious and impressive meal that is sure to impress your family and friends.

Instructions

1.Cook chicken breasts (or thighs) in a pot of boiling salted water, until cooked through, about 17-20 minutes. Drain, reserving the broth, and let the chicken cool.
2.Shred the cooked chicken and set aside.
3.In a large pot or Dutch oven, fry the bacon until crispy. Remove the bacon and set aside.
4.Add the onion, green bell pepper, green onion, oregano, and bay leaf to the pot and sauté until the vegetables are softened.
5.Add garlic and sauté for an additional minute.
6.Add tomato sauce, sherry wine, green peas, pimiento, lime juice, salt, and pepper. Continue to sauté for about 5 minutes.
7.Add the rice to the pot and stir to coat evenly. Pour in reserved chicken broth (8 cups) and bring to a boil.
8.Add the bijol seasoning or mild paprika and stir. Reduce heat to low, cover the pot, and simmer for about 20 minutes.
9.Preheat the oven to 375°F (190°C).
10.In a bowl, mix together mayonnaise and Parmesan cheese.
11.Grease a 9x13 inch (23x33 cm) casserole dish with olive oil. Spread half the rice mixture on the bottom of the dish.
12.Layer the shredded chicken, Monterey Jack cheese, bacon, and olives over the rice.
13.Top with the remaining rice mixture.
14.Spread the mayonnaise mixture over the top of the rice, covering completely.
15.Bake in preheated oven for about 25-30 minutes, or until the top is golden brown and crispy.

PROS

Arroz Imperial Con Pollo is a hearty, flavorful, and filling one-dish meal that is perfect for feeding a crowd.

It can be made in advance and reheated for an easy dinner any night of the week.

CONS

This dish is not particularly healthy due to its high calorie and fat content.

It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

While Arroz Imperial Con Pollo is not a health food, it does contain some beneficial nutrients.
The chicken provides high-quality protein, while the green peas offer vitamins and minerals such as vitamin C, vitamin K, and manganese.

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