ARROZ IMPERIAL CON POLLO:
Boiling the chicken with onion and garlic imparts flavor to the chicken while preparing it for shredding.
Ingredients:
* 3 lbs. chicken breast
* 2 medium onions, 1 coarsely chopped, 1 finely chopped
* 1 green bell pepper, finely chopped
* 6 large garlic cloves, minced
* 2 tbsp. cooking wine
* 4 cups long grain rice
* 7 tbsp. mayonnaise
* 2 cups mozzarella cheese
* 1 medium lime, juiced
* 1 can tomato sauce
* salt & pepper, to taste
* 1 tbsp cumin
* 1 tbsp oregano
* 1 bay leaf
* about 3-4 tbsp Extra Virgin Olive Oil
* pimento peppers, for garnish
* 3 packets “Sazon” seasoning packets or 3 tsp “Bijol” seasoning (or 3 tsp paprika and 1 cylinder saffron)
Incorporate the mayo to your cooked rice and make sure to mix well.
Directions:
1. Wash chicken and place in stock pot with enough water to cover the chicken. Add 1 onion and 2 cloves garlic, coarsely chopped. Add salt and pepper to taste. Bring to a boil, then simmer uncovered until the meat starts to fall apart.
2. Remove the chicken and reserve the broth (you will use it when you add the rice). After chicken has cooled, shred the chicken using a fork. Set aside.
3. Make the “Sofrito” Set on medium heat, pour in enough EVOO to cover the bottom of your saucepan and add the chopped green peppers first. Saute for about 5 minutes and then add the onions. Continue to saute for another 5 minutes then add salt, pepper, cumin, oregano, bay leaf and garlic. Saute an additional 2-3 minutes, making sure not to burn the garlic. Your onions should be transparent. Raise your stove top temperature to high and immediately add your cooking wine.
4. Add the chicken and lime juice to the Sofrito mixture and cook on high until all the alcohol in the wine burns off. Add the tomato sauce and reduce to medium heat. Set aside the chicken mixture.
5. Cook the rice (you can set the rice to cook before you begin preparing the chicken mixture to reduce time): wash the rice and add 8 cups of the chicken broth water to the rice, stir. Add your seasoning (this imparts the yellow hue to the rice), my sister used about 3 packets of Sazon seasoning (I will post more about this product soon). Bring rice to a boil, then cover and reduce to a simmer for about 20 minutes, until the rice is cooked.
6. Preheat oven to 350 degrees.
7. Add the mayo to the rice a little bit at a time until all incorporated and mixed well.
8. Spread 1/3 of the rice mixture onto a 13x9x2 foil pan. Add a layer of the chicken mixture over the rice (use all of the chicken mixture in this layer). Add another layer of rice on top of chicken mixture and then top with 1/2 the mozzarella cheese. Add the remaining rice and then the remaining cheese over the last layer of rice.
9. Bake for 15-20 minutes. The cheese should be melted and begin to brown.
10. Garnish the completed dish with strips of pimento and sprigs of curly parsley.
Boiling the chicken with onion and garlic imparts flavor to the chicken while preparing it for shredding.
Ingredients:
* 3 lbs. chicken breast
* 2 medium onions, 1 coarsely chopped, 1 finely chopped
* 1 green bell pepper, finely chopped
* 6 large garlic cloves, minced
* 2 tbsp. cooking wine
* 4 cups long grain rice
* 7 tbsp. mayonnaise
* 2 cups mozzarella cheese
* 1 medium lime, juiced
* 1 can tomato sauce
* salt & pepper, to taste
* 1 tbsp cumin
* 1 tbsp oregano
* 1 bay leaf
* about 3-4 tbsp Extra Virgin Olive Oil
* pimento peppers, for garnish
* 3 packets “Sazon” seasoning packets or 3 tsp “Bijol” seasoning (or 3 tsp paprika and 1 cylinder saffron)
Incorporate the mayo to your cooked rice and make sure to mix well.
Directions:
1. Wash chicken and place in stock pot with enough water to cover the chicken. Add 1 onion and 2 cloves garlic, coarsely chopped. Add salt and pepper to taste. Bring to a boil, then simmer uncovered until the meat starts to fall apart.
2. Remove the chicken and reserve the broth (you will use it when you add the rice). After chicken has cooled, shred the chicken using a fork. Set aside.
3. Make the “Sofrito” Set on medium heat, pour in enough EVOO to cover the bottom of your saucepan and add the chopped green peppers first. Saute for about 5 minutes and then add the onions. Continue to saute for another 5 minutes then add salt, pepper, cumin, oregano, bay leaf and garlic. Saute an additional 2-3 minutes, making sure not to burn the garlic. Your onions should be transparent. Raise your stove top temperature to high and immediately add your cooking wine.
4. Add the chicken and lime juice to the Sofrito mixture and cook on high until all the alcohol in the wine burns off. Add the tomato sauce and reduce to medium heat. Set aside the chicken mixture.
5. Cook the rice (you can set the rice to cook before you begin preparing the chicken mixture to reduce time): wash the rice and add 8 cups of the chicken broth water to the rice, stir. Add your seasoning (this imparts the yellow hue to the rice), my sister used about 3 packets of Sazon seasoning (I will post more about this product soon). Bring rice to a boil, then cover and reduce to a simmer for about 20 minutes, until the rice is cooked.
6. Preheat oven to 350 degrees.
7. Add the mayo to the rice a little bit at a time until all incorporated and mixed well.
8. Spread 1/3 of the rice mixture onto a 13x9x2 foil pan. Add a layer of the chicken mixture over the rice (use all of the chicken mixture in this layer). Add another layer of rice on top of chicken mixture and then top with 1/2 the mozzarella cheese. Add the remaining rice and then the remaining cheese over the last layer of rice.
9. Bake for 15-20 minutes. The cheese should be melted and begin to brown.
10. Garnish the completed dish with strips of pimento and sprigs of curly parsley.
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