Go Back Email Link
Print Recipe

Arroz Imperial

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!
Course: Main Course
Cuisine: Cuban
Servings: 10 servings
Author: Dianna Muscari

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.
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.