Arroz Imperial Con Pollo Imperial Rice With Chicken Recipes

ARROZ IMPERIAL

Steps:

• To make the yellow rice, heat 3 tbsp of olive oil over medium-high heat in a large pot. Add the onions and cook for 2-3 minutes.
• Stir in the garlic and cook until fragrant. Add the sazon, tomato sauce, bay leaf, cumin, oregano, dry white wine, salt, and corn. Cook for 1 minute. Add the rice and cook for 1 minute. Add the water and let it come to a boil. Once it comes to a boil, cover, reduce the heat to medium-low and cook for 20 minutes or until the rice is fully cooked through.
• To make the shredded check, boil the chicken breasts in a pot filled with water over medium-high heat for 20-25 minutes or until the chicken is almost fully cooked through.
• Shred the chicken using two forks and set aside. In a large skillet over medium-high heat, heat up some olive oil. Add the onions, garlic, and peppers, cook until transulecent.
• Stir in the tomato sauce, dry white wine, oregano, garlic powder, sazon, bay leaf, and cumin. Cook for one minute.
• Stir in the shredded chicken. Add the chicken stock and season with salt and pepper.
• Cook uncovered for 20 minutes or until the sauce thickens.
• Add the capers and check for seasoning.
• Grease a 9x13 oven-safe baking dish and preheat your oven to 350 degrees F.
• Add about 1-2 cups of cooked yellow rice and then cover the rice with the shredded chicken. Cover the chicken with the remaining rice. Add the mayo and spread it evenly on top of the rice. Cover the top with cheese and bake for 30 minutes or until the cheese is completely melted. Garnish with cilantro and roasted peppers, if desired. Enjoy!

EASY CUBAN ARROZ IMPERIAL (IMPERIAL RICE!)

Steps:

• In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
• Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, Bijol and bay leaf. Bring to a boil.
• Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork and set aside.
• In a skillet, add olive oil, onions, oregano, cumin, salt, and pepper. Sauté onions with spices for 5 minutes at medium-high heat. Add garlic cloves and cook for 1 minute. Add chicken stock to deglaze the pan then add the shredded chicken and cook for an additional 2 minutes. Transfer chicken to a plate and set aside.
• Preheat the oven to 350 degrees F.
• In an 8x8 baking dish, you will begin layering your ingredients. First, start by spreading a thin layer of mayonnaise at the bottom. This will prevent the rice from sticking to the bottom of the dish.
• Next, add a layer of rice, then a layer of shredded chicken, then a layer of shredded cheese, another layer of rice, a thicker layer of mayonnaise, a layer of shredded chicken, and top it off with a thick layer of shredded cheese.
• Place in the oven for 20-25 minutes to melt the cheese. Garnish with sliced olives and pimentos, if desired. Serve and enjoy!

ARROZ IMPERIAL CON POLLO - IMPERIAL RICE WITH CHICKEN

Steps:

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

LOW-CARB ARROZ IMPERIAL (IMPERIAL RICE)

Steps:

• Making the Chicken.
• Wash chicken and place in stock pot. Add enough water to cover meat. Bring to a boil, reduce heat to low, and simmer, uncovered, until the meat is tender and falls from bone - approximately 45 minutes to 1 hour. Remove chicken and keep the broth which you will use to make the cauliflower rice.
• As an alternative, you can purchase 1-2 cooked rotisserie chickens depending on their size. Pull apart the meat and use the chicken bones to make the broth. You need about 3 lbs of meat.
• When completely cooled, skin and shred the chicken into small pieces by hand or with two forks. Be sure to check the meat with your hands so as not leave any small bones, cartilage or tough pieces in the mix.
• In a large pan, cook the bacon and discard the excess fat. Chop the bacon and add 1 tablespoon of olive oil, ½ onion, chopped, ½ green pepper, chopped and sauté until onion is translucent. Add 3 garlic cloves, diced and sauté for another minute. Add shredded chicken and 4 oz tomato sauce. Salt and pepper to taste. Simmer for about 10 minutes. Add lime juice and mix. Set aside.
• Making the Cauliflower Rice.
• Remove and discard leaves and larger stems from the cauliflower head. Break florets apart, rinse and spin dry. Remove smaller stems and separate. Grate the cauliflower florets with a hand grater or food processor grater attachment (much easier). Coarse chop the smaller stems and run through food processor grater as well. Otherwise, you can also discard the small stems. Combine into a microwave safe bowl with two bay leaves and microwave on high for 6 minutes, covered. Remove the bay leaves.
• In a Dutch oven or large pot, add 1 tablespoon of olive oil, ½ onion, chopped, ½ green pepper, chopped. Sauté until onion is translucent. Add 3 diced garlic cloves and sauté for another minute. Add one cup of chicken broth and ½ cup of beer (optional). Add one tsp each of oregano cumin. Add 1 tsp of Bijol, saffron or other yellow colorant such as achiote. Add cooked, grated cauliflower and stir well. Simmer covered for about 10-15 minutes, stirring occasional until cauliflower is tender. Add the frozen peas during the last 5 minutes of cooking. Salt and pepper to taste.
• It is OK to have some fluid left in the bottom of the pot. Just transfer the cauliflower to a mixing bowl avoiding the fluid at the bottom; then mix in ½ cup of grated Parmesan.
• Assembling the Casserole.
• In a 9" x 13" baking pan or casserole dish, spread one 1/3 of cauliflower rice along the bottom of the pan, patting it down firmly.
• Spread 2 tbls of the mayonnaise on top of the cauliflower rice.
• Spread ½ of the chicken mixture to create the next layer, patting down firmly.
• Sprinkle ¼ cup of Parmesan over the chicken.
• Add another (1/3) layer of cauliflower rice.
• Top with 2 tbls of the mayonnaise.
• At the final layer of chicken sprinkled.
• Sprinkle the last of the parmesan.
• Add the final layer of the cauliflower rice, patting down firmly.
• Spread remaining 2 tbls of mayonnaise.
• Spread the grated Monterey Jack, or other mild cheese over the top of it all.
• To recap, these are the layers:.
• 1) Layer of Cauliflower Rice.
• 2) Mayo.
• 3) Layer of Chicken.
• 4) Parmesan.
• 5) Layer of Cauliflower Rice.
• 6) Mayo.
• 7) Layer of Chicken.
• 8) Parmesan.
• 9) Layer of Cauliflower Rice.
• 10) Mayo.
• 11) Monterrey Jack.
• Place in oven at 350 degrees for about 20 minutes until cheese is melted.
• Presentation.
• There are a variety of ways to present the dish. Red pimento strips and slices of hard boiled eggs are often used to decorate the dish. A search for "Arroz Imperial" on Google Images will give you lots of ideas.
• Serve hot with a side salad, tomatoes or avocado slices. For those not on a low carb diet, the dish can be served with fried sweet plantains. Makes 8 meal-sized servings.

CHICKEN WITH RICE (ARROZ CON POLLO)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
• Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.