ARROZ IMPERIAL CON POLLO - IMPERIAL RICE WITH CHICKEN
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
Categories One Dish Meal
Time 2h5m
Yield 1 beautiful dish, 8-10 serving(s)
Number Of Ingredients 22
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!
Nutrition Facts : Calories 997.5, Fat 37.4, SaturatedFat 13.7, Cholesterol 147, Sodium 1524.3, Carbohydrate 105.8, Fiber 9.9, Sugar 5, Protein 61
ARROZ IMPERIAL
This is a fabulous Cuban Chicken and Rice Dish! This recipe originally asked for a full frying chicken but I've changed it to include just two chicken breasts so my small family can eat it and still have leftovers for lunch.
Provided by Sabia
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Broth: With 4 1/2 cups water, add chicken breasts, chicken bouillon, 4 ounces tomato sauce, 1/2 of the chopped onion, 1/2 of the chopped bell pepper, 1 tablespoon olive juice and 3-4 shakes of each seasoning. Cook until chicken is done. About 20 minutes. Remove chicken, cut it into pieces and place in the following skillet.
- Meat: While broth is cooking, place in large skillet 1 tablespoon oil, the rest of the onion and bell pepper. Saute until tender. Add rest of tomato sauce, chopped olives, 1/2 tablespoon juice from the olives, 1-2 shakes of each seasoning (except turmeric) and chicken. Cook on low covered while the rice cooks.
- Rice: Strain broth and discard onion and bell pepper. Cook 2 cups rice in 4 cups broth by bringing broth to a boil and then adding rice, cover and cook on low for 20 minutes.
- Final Preparation: When done, place 1/2 rice on a serving platter or in a 8x8 square pan, pressing the rice together. Spread all chicken on top and top with remaining rice. Press so rice and chicken is compacted. Spread a light layer of mayonnaise on top. (I know the mayonnaise sounds strange, but try it once. Some love it and want more on top, others don't care for it as much but still want a little on top.).
Nutrition Facts : Calories 522, Fat 7.8, SaturatedFat 2.2, Cholesterol 46.7, Sodium 1017.7, Carbohydrate 87.2, Fiber 3.3, Sugar 5.7, Protein 23.5
ARROZ IMPERIAL
¡Este platillo es digno de un rey! Su gran sabor e innovadora combinación de ingredientes y sabores lo convierten en algo superior.
Provided by My Food and Family
Categories Casa
Time 2h10m
Yield 10 porciones
Number Of Ingredients 16
Steps:
- Cocina las pechugas de pollo en una olla mediana en 8 tazas de agua, agrégale el concentrado de caldo de pollo, un tercio de la cebolla, 1 hoja de laurel y 3 dientes de ajo. Deja hervir a fuego medio-bajo por 40 minutos. Una vez listo cuela y reserva el caldo donde cocinas el pollo, usaras 7 tazas de caldo para preparar el arroz dejar enfriar el pollo y desmenuzarlo. Póngalo a un lado.
- Para preparar el arroz en un caldero grande. Agrega 1 cucharada de aceite y sofríe la un tercio de la cebolla y un ajo picado. Añade las 7 tazas de caldo de pollo que reservaste al cocinar el pollo. Incorpora el arroz, 1/2 cucharadita del pimentón y sazona al gusto. Cuando este hirviendo baja el fuego a bajo y tápalo hasta que esté bien cocido el grano.
- Mientras tanto, en un sartén grande agrega la otra cucharada de aceite de oliva, el restante de la cebolla picada, los ajos picados, el pimentón y la hoja de laurel, aceitunas, pollo desmenuzadoy salsa de tomate. y vino de cocinar. Cocínalo a fuego lento por 20 minutos o hasta que se evapore el líquido.
- Precalienta en horno a 350 °F. Necesitaras un molde para hornear rectangular de 14 x9 o 13 x 9 pulgadas, de 2 pulgadas de profundidad, preferiblemente. Unta aerosol al molde, recuerda que vas a montarlo como si fuera un pastel de papas, lasaña o sándwich. Reserva 1/2 taza de la mezcla de pollo, 1/4 taza de arvejas y unas tiritas del pimiento morrón
- Pon una capa de arroz, en el centro el pollo, la mitad de los quesos y arvejas,restante. Cubre con otra capa de arroz y termine decorando el centro con el pollo, arvejas, el pimiento morrón que reservo y los quesos restante.
- Hornea a 350°F por 15 minutos tapado con papel aluminio, destapa y gratina los quesos si lo deseas. Deja enfriar 5 minutos antes de servir.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LOW-CARB ARROZ IMPERIAL (IMPERIAL RICE)
A tasty Cuban chicken and rice casserole called Arroz Imperial (Imperial Rice) but made low carb by using grated cauliflower instead of rice. There are as many recipes for Arroz Imperial as there are cooks that make it. In that respect it is like a Shepherd's Pie or Pâté Chinois. Ham, chorizo and shrimp are routinely added, like you would with a paella. An entire casserole is often purchased for take-away from small Cuban restaurants and served for parties along with other dishes. What is unique about this recipe is that it uses grated cauliflower instead of rice, reducing the calories and carbs significantly. The "rice" is then more seasoned than usual to look and taste like the rice you would have with a traditional Cuban arroz con pollo. The use of mayonnaise may seem odd but it adds greatly to the flavor and creaminess of the dish, and in the end is less mayonnaise per serving then you might have in a serving of tuna fish salad.
Provided by LoveToBraise
Categories Cauliflower
Time 1h45m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 478.5, Fat 26.2, SaturatedFat 10.5, Cholesterol 152.6, Sodium 748.3, Carbohydrate 9.2, Fiber 1.4, Sugar 3.3, Protein 50.2
More about "arroz imperial recipes"
EASY CUBAN ARROZ IMPERIAL (IMPERIAL RICE) - A SASSY …
From asassyspoon.com
4.4/5 (109)Total Time 50 minsCategory Dinner, Main CourseCalories 525 per serving
- 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.
ARROZ IMPERIAL RECIPE - MY BIG FAT CUBAN FAMILY
From mybigfatcubanfamily.com
Estimated Reading Time 4 mins
ARROZ IMPERIAL – IMPERIAL RICE – COOKING IN CUBAN
From cookingincuban.com
IMPERIAL RICE - ARROZ IMPERIAL - SIMPLE, EASY-TO-MAKE …
From icuban.com
ARROZ IMPERIAL RECIPE - CHEF'S PENCIL
From chefspencil.com
Cuisine Cuban RecipesCategory Chicken Recipes,Main Course
ARROZ IMPERIAL - TRADITIONAL CUBAN RECIPE | 196 FLAVORS
From 196flavors.com
Cuisine CubanTotal Time 2 hrs 15 minsCategory Main CourseCalories 1121 per serving
ARROZ IMPERIAL VEGANO [IN SPANISH] | VEGAN RECIPE #153
From youtube.com
IMPERIAL RICE RECIPE | ARROZ IMPERIAL - YOUTUBE
From youtube.com
ARROZ IMPERIAL RECIPE FEATURING RED GOLD TOMATOES
From recipegoulash.cc
ARROZ IMPERIAL RECIPE – GHORER KHOJ
From ghorerkhoj.com
CHEF PEPIN ARROZ IMPERIAL RECIPES - EASY RECIPES
From recipegoulash.cc
CHEF PEPIN ARROZ IMPERIAL RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
IMPERIAL RICE - SAVOR THE BEST
From savorthebest.com
ARROZ IMPERIAL RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ARROZ IMPERIAL RECIPE ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
You'll also love