ARROZ IMPERIAL CON POLLO - IMPERIAL RICE WITH CHICKEN

Arroz Imperial Con Pollo - Imperial Rice With Chicken image

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.

Provided by Manami

Time 2h5m

Yield 1 beautiful dish, 8-10 serving(s)

Number Of Ingredients 22

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)

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!