Arroz Imperial! This impressive Cuban layered chicken and rice dish is a satisfying & hearty dish. A layer of flavorful, saucy shredded chicken is nestled between tender yellow rice; a true showstopper!
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You may have heard of traditional Cuban Arroz con Pollo (Chicken and Rice), but have you heard of Arroz Imperial?
One of my Abuela's specialties (she called it "arroz relleno" -- stuffed rice), this layered chicken and rice dish is the comfort food of dreams.
A savory, saucy shredded chicken filling is placed between layers of tender yellow rice and then topped with a thin layer of mayonnaise (yes, mayonnaise... stay with me!) in this incredibly hearty and comforting dish that is perfect for serving to company or whipping up for a special occasion.
Looking for more Cuban recipes to round out your feast? Try my Cuban Bocaditos, Croquetas de Jamon, Papas Rellenas , Cuban Picadillo or Pastel de Guayaba!
This recipe is naturally gluten-free and dairy-free.
Ingredients
- Boneless, skinless chicken breasts
- Water
- Sea salt
- Onion
- Garlic
- Olive oil
- Green bell pepper
- Salad olives & pimentos
- Tomato sauce
- Sweet peas. My Abuela always used a can of LeSueur "very young small sweet peas", so I always try to get the same kind.
- Tomato paste. Have you seen my trick for how to save tomato paste when you only need a small amount?
- Parboiled white rice. We use Ben's Original.
- Chicken bouillon cubes
- Bijol. Bijol (pronounced bee-HOL) is a ground seasoning made of annatto, cumin and corn flour. It gives many Latin dishes its bright yellow flavor. Annatto may be used in its place if you are unable to find bijol, or you can omit it, but the rice will not have its traditional yellow hue.
- Diced sweet pimentos
- Mayonnaise. Trust. Just trust.
Instructions
Boil Chicken
Place the 4 raw chicken breasts in a large pot. Cover with 4 cups of water and 1 teaspoon sea salt.
Bring the water to a boil and cook until the chicken is cooked all the way through.
Remove the cooked chicken breasts from the liquid (reserve the broth) and skim the liquid to remove any fat and foam. Shred the chicken. Set aside.
Prepare Sofrito
Place chopped onion and garlic cloves in food processor. Pulse until most of garlic is chopped and large chunks are no longer visible. Set aside.
Heat 2 tablespoons of olive oil in large soup pot or Dutch oven over medium heat. Add onion and garlic mixture, and chopped green pepper. Sautee, stirring frequently, until softened and fragrant, about 6 to 8 minutes.
Add olives with pimentos, peas, tomato sauce, tomato paste, and shredded chicken. Stir to thoroughly combine. Simmer for 5-8 minutes, then turn down to low and and allow to sit, covered, until ready to use.
Make Rice
Preheat oven to 350°F. In an oven safe pot or pan with lid, bring 4 cups of chicken broth (reserved from poaching chicken, or store bought) plus ½ cup water to a boil over medium high heat.
Add bouillon cubes and allow to dissolve. Add 2 tablespoons of olive oil, bijol seasoning and rice. Stir & return to a boil, then cover, and place in oven for 20-25 minutes, or until liquid is fully absorbed and rice is tender.
Remove from oven and allow to cool slightly, about 20 minutes.
Assemble Dish
In a large (9x13 inch) baking dish, layer half of rice and smooth out evenly over bottom of dish, lightly packing it down. Pour chicken mixture over rice and smooth out in an even layer. Cover with remaining rice and pack down lightly.
Spread ⅓ cup mayonnaise in thin layer over top of rice, smoothing with an offset spatula or back of a spoon.
Garnish with sweet red pimiento in desired pattern. Serve hot.
Recipe FAQ's
Sofrito is typically a blend of aromatic ingredients like onions, garlic, peppers, and herbs that is sautéed in oil as a flavor base for many recipes. Making a sofrito is a common first step to many Latin American recipes, much like the "trinity" is at the start of many Cajun & Creole recipes.
Yes. In fact, I think the flavors meld and marry as it sits in the refrigerator! Make the recipe as directed, minus finishing with mayonnaise. Cool completely and cover with foil or cling wrap and refrigerate until ready to serve. To heat, sprinkle the top with a little water, then place in the oven at 350 degrees for 20-30 minutes until heated through. Spread mayonnaise over the top just before serving.
I've never tried, but I think that this recipe would freeze well. Be sure to place it in an airtight, freezer-safe container or wrap the baking dish well with cling wrap and foil and then freeze for up to 3 months.
Variations & Substitutions
Try these variations:
- Some versions of Arroz Imperial Cubano call for topping the mayonnaise with cheese (either swiss or cheddar) and baking until melted and bubbly.
- Try topping with sliced ham (after spreading mayo but before the cheese) for a smoky addition.
- Sauté chopped pieces of bacon with the sofrito mixture for extra flavor.
Arroz Imperial
Equipment
- 1 large pot
- 1 9x13 baking dish
Ingredients
- 4 large chicken breasts
- 5 cups water
- 1 teaspoon sea salt
- 1 small onion roughly chopped
- 8 large garlic cloves roughly chopped
- 4 tablespoons olive oil divided
- 1 medium green bell pepper finely chopped
- ⅓ cup salad olives & pimentos
- 8 ounces canned tomato sauce
- 8.5 ounce can sweet peas
- 2 tablespoons tomato paste
- 1 pound box of parboiled white rice such as Ben's Original
- 2 chicken bouillon cubes
- 1½ teaspoons bijol see notes
- 4 ounces jarred sliced sweet pimentos
- ⅓ cup mayonnaise
Instructions
Boil Chicken
- Place the 4 raw chicken breasts in a large pot. Cover with 5 cups of water and stir in 1 teaspoon sea salt.
- Bring the water to a boil and cook until the chicken is cooked all the way through.
- Remove the cooked chicken breasts from the liquid (reserve the broth) and skim the liquid to remove any fat and foam. Shred the chicken and set aside.
Prepare Sofrito
- Place chopped onion and garlic cloves in food processor. Pulse until most of garlic is chopped and large chunks are no longer visible. Set aside.
- Heat 2 tablespoons of olive oil in large soup pot or dutch oven over medium heat. Add onion and garlic mixture, and chopped green pepper. Sautee, stirring frequently, until softened and fragrant, about 6 to 8 minutes.
- Add olives with pimentos, peas, tomato sauce, tomato paste, and shredded chicken. Stir to thoroughly combine. Simmer for 5-8 minutes, then turn down to low and and allow to sit, covered, until ready to use.
Make Rice
- Preheat oven to 350°F. In an oven safe pot or pan with lid, bring 4½ cups of reserved chicken broth (or store bought) to a boil over medium high heat.
- Add boullion cubes and allow to dissolve. Add 2 tablespoons of olive oil, bijol seasoning and rice. Stir & return to a boil, then cover, and place in oven for 15-20 minutes, or until liquid is fully absorbed and rice is tender.
- Remove from oven and allow to cool slightly, about 20 minutes.
- In a large (9x13 inch) baking dish, layer half of rice and smooth out evenly over bottom of dish, lightly packing it down. Pour chicken mixture over rice and smooth out in an even layer. Cover with remaining rice and pack down lightly.
- Spread ⅓ cup mayonnaise in thin layer over top of rice, smoothing with an offset spatula or back of a spoon.
- Garnish with sweet red pimiento in desired pattern. Serve hot.
Notes
- Note: If you are unable to find bijol, you may omit or use annatto in its place.
- Some versions of Arroz Imperial Cubano call for topping the mayonnaise with cheese (either swiss or cheddar) and baking until melted and bubbly.
- Try topping with sliced ham (after spreading mayo but before the cheese) for a smoky addition.
- Sauté chopped pieces of bacon with the sofrito mixture for extra flavor.
*You can use the "2 forks" shredding method, but Abuela swears that shredding it by hand makes it taste better. I do what I'm told. 🙂
Jennifer says
I love these group of posts! I always loved cooking with my Grandmother and still use some of her "methods." 🙂 Thank you for sharing Dianna!
The Kitchen Prep says
Thank you, Jennifer! It really is a wonderful experience and makes for some great memories to cook with family members. You'll always have a little smile in your heart knowing that you're doing it the same way as your grandmother. 🙂
Mark Wilson says
I enjoyed reading through your recipe and directions for creating a fun meal. My wife has several recipes from her grandmother, that include phrases like: "add a hand full of flour, and then a little more. aAdd water until it looks right."
Unquestionablly these are difficult to reproduce. I can't wait to try your Chicken and Rice.
The Kitchen Prep says
Thanks, Mark! Recipes like the one you mentioned are the best, even though they may leave us scratching our heads and saying, "A handful? Who's hand are we talking about here?". 🙂 I'm convinced that even if we followed them exactly, they wouldn't taste as good as we remember. That's part of the magic of cooking, I guess. Let me know how you like the Chicken & Rice!
yvette says
I really enjoyed reading your directions. My mom used to make this dish a very long time ago and I thought I could remember how she did it but your directions are really going to help me. It looks delicious and authentic. Thanks Yvette