Best 4 Arroz Imperial Con Pollo Imperial Rice With Chicken Recipes

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!

ARROZ IMPERIAL

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.).

ARROZ CON POLLO (CHICKEN AND RICE)

Steps:

• Using paper towels, pat chicken dry. Season chicken with Adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
• Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
• Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
• To serve, using fork, fluff rice; garnish with pimiento strips and peas.

ARROZ CON POLLO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.