Imperial Rice – Arroz Imperial
This is great recipe with chicken
and rice dish with a unique infusion of cheese and a gooey melted cheese on
2 pound chicken thigs (skinned)
3 strips bacon, cut into
1 cupswhite onion, finelly
1 ½ cups green pepper cored (seeded
2 green onions (trimmed and
1 little teaspoon oregano
3 large minced cloves garlic
1 little tablespoon dry
Wash chicken and place in
eight-quart stock pot. Add approximately five cups of water to fully cover
meat. Bring to a boil, reduce heat to low, and simmer, uncovered, until the
meat is tender and falls from bone – approximately 45 to 60 minutes. Remove
chicken and keep the broth. Skim excess fat from broth!
When completely cooled, skin
and break the chicken into small pieces by hand.
Sauté the bacon briefly in a
large sauté pan. Drain most (but not all) of the excess fat. You can blot it up
with a paper towel. Add a tiny bit of olive oil and heat. Add onion, green
pepper, oregano, and green onions. Sauté until the onions are translucent.
Add the garlic and sauté for
one additional minute, stirring occasionally.
Add tomato sauce, chicken,
and sherry. Bring to a boil, reduce heat to low, and simmer approximately 10-15
minutes to thicken the sauce. Add peas and lime juice during the last five
minutes of cooking.
Salt and pepper to taste. Taste
it. Set aside.
Preheat oven to 160 C (325 F).
Mix the rice with the chicken
broth in a large covered three-quart sauce pan; add Bijol powder for color – if
you can't get this locally, use a little achiote. Bring to a boil, reduce heat
to low, cover, and cook until the rice is thoroughly cooked and most of the
Add the mayonnaise to the
cooked rice (a little at a time) and mix thoroughly. Take one third of the rice
and cover the bottom of a 9 x 13-inch pan. Layer chicken mixture on top of the
rice. Then add a layer of the mayonnaise/rice mixture.
Generously sprinkle Parmesan
cheese on top of this layer. Add the remaining rice. Again, sprinkle Parmesan
cheese on the top layer. Spread grated Monterey Jack or other mild white cheese
completely over top.
Bake for about 20 minutes or
until cheese melts completely and bubbles, browning slightly.
Preparing time: 35 minutes
Ready in: 130 minutes (2 hours 10 minutes)