𝗔𝗿𝗿𝗼𝘇 𝗜𝗺𝗽𝗲𝗿𝗶𝗮𝗹 or Imperial Rice is a popular Cuban dish in Miami, also known as Arroz Relleno or 𝐒𝐭𝐮𝐟𝐟𝐞𝐝 𝐑𝐢𝐜𝐞. Regardless of what you call it, this is nothing short of an awesome Cuban dish that is exceptionally portable and ideal for any type of party or get-together. For this reason, it is a favorite among catering companies and restaurants that host large events in the South Florida area. As with many things related to Cuban cuisine, the Arroz Imperial's origins are somewhat foggy, as it is unclear whether it originated in Cuba or Miami. Much like the Cuban sandwich! …and no, the Cuban sandwich is not from Tampa, and if you ever had a real CUBANO in Miami, you will agree as well!
Arroz Imperial consists of assembled and layers of rice, chicken, ham, and cheese like a casserole, then topped with additional cheese and baked until the top is slightly browned. Believe it or not, there is mayo, as in mayonnaise, between those layers! You probably say to yourself, no big deal, just another chicken and yellow rice recipe by just looking at pictures or even this video. But know that Arroz Imperial is anything BUT the typical chicken and yellow rice dish. When adequately prepared, and yes, I have had many Arroz Imperial want to be. You will experience layers of different consistencies and sabor that will have you asking for another bite. With that said, leave the calory count aside, and whatever you do, don't you dare try to make this a vegan dish. It is not! And while the "all in one dish" theme is a relatively new phenomenon, this recipe has been around for a while!
𝗖𝘂𝗯𝗮𝗻 𝗔𝗿𝗿𝗼𝘇 𝗜𝗺𝗽𝗲𝗿𝗶𝗮𝗹 𝗥𝗲𝗰𝗶𝗽𝗲
Making an 𝗔𝗿𝗿𝗼𝘇 𝗜𝗺𝗽𝗲𝗿𝗶𝗮𝗹 𝗖𝘂𝗯𝗮𝗻𝗼 is very easy. However, this is one of those recipes that will lightly test your multitasking skills. So, if you are not too good at multitasking, consider preparing all your condiments and have everything premeasured and ready. That is because you will be cooking rice on one pot and a chicken fricassee on another before assembling both into what will become an Arroz Imperial.
Requirements:
- 1 Ovensafe loaf or 6X9 Baking Dish
- 1.5 cups of white rice
- 2 lbs of chicken breath
- 1/2 Red Bell Pepper (the color is optional)
- 1/2 Green Bell Pepper
- 1/2 white onion
- About a dozen olives (to taste)
- 2 cloves of garlic
- 16 ounces of grated cheese (The original recipe call for Swiss slides, but I prefer graded)
- Mayonaisse
- 1 pack Goya Sazón Seasoning With Azafran
- 8 ounces of tomato sauce (pasta sauce will do + equal part of water)
- Tomato paste (1 Tbs)
- Dry Wine Vinegar
- 6-8 Slices of Serrano Ham
- 1.5 cups of mixed vegetable
𝗛𝗼𝘄 𝘁𝗼 𝗠𝗮𝗸𝗲 𝗔𝗿𝗿𝗼𝘇 𝗜𝗺𝗽𝗲𝗿𝗶𝗮𝗹
We'll start by cooking our rice. In a medium saucepan, put 1.5 cups of rice and water. Add about a tablespoon of oil, one teaspoon of salt, and the Goya Sazón Seasoning With Azafran little package. Bring to a boil, turn the heat to medium until the water level reaches the rice, and then cover it and turn the heat to low. Cook covered and check for doneness in about 12 minutes. If tender, add the mixed vegetable, mix it with a folding motion, take off the heat, and let it stand uncovered.
While that is going on, we need to season our chicken with salt and pepper and sear it. This step aims to cook the chicken enough to pull it with a fork but no overcook it to where it is going to be dry. On my stove, this is about 3 minutes per side. Once done, you need to let it stand for about 4-5 minutes before using a fork to pull it to shreds, petty much the same way you will do pull-pork.
After shredding our chicken, we can proceed to step two. Over medium-high heat, sauté your peppers and onions until soft. Then add the garlic, followed by the chicken, 8 ounces of tomato sauce and equal part water, one tablespoon of tomato paste, and one tablespoon of dry wine vinegar. Stir constantly until the liquids are reduced by half, check for seasoning, and if ok, turn off the burner and take it off the heat to cool down a little.
The assembly of our 𝗔𝗿𝗿𝗼𝘇 𝗜𝗺𝗽𝗲𝗿𝗶𝗮𝗹 begins with oiling our baking dish with either butter or cooking spray. Transfer about half of the rice and, after packing it a little, not too much, paint the entire surface with mayo. The next layer is of shredded cheese, flowed by chicken, then more cheese, the rest of the rice, after packing it a little more mayo. Now here comes a crucial moment! I prefer my top layer with more chicken, but know that the original recipe calls for Serrano ham! That is a choice for you to make! The final layer is whatever cheese you have left. With that done, we need to bake our Arroz Imperial for 15 to 20 minutes at 375 degrees or until our top cheese layer turns a beautiful golden brown. I hope you enjoy this dish as much as I do, and don't forget to visit [ Ссылка ] for more Cuban recipes like this.
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