IMPERIAL RICE
Put together a dinner side dish like Imperial Rice that's easy and delicious. This rice dish includes chicken, stuffed olives, garlic, tomatoes, sweet peas and a blend of cheeses. That's why we call it Imperial Rice.
Provided by My Food and Family
Categories Home
Time 2h10m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Cook chicken breasts in a medium pot in 8 cups of water, chicken broth concentrate, a third of the onion, 1 of the bay leaves and 3 cloves of garlic. Bring to a boil and cook over medium- low heat 40 minutes. Once cooked, remove chicken and strain and reserves the broth where you cook the chicken, you will use 7 cups of broth to prepare the rice. Cool and shed chicken; set aside.
- Start preparing the rice in a large pot. Add 1 Tbsp. of the oil and cook and stir one third of the onion and 1 chopped clove of garlic. Add the reserved 7 cups of chicken broth from cooking the chicken. Incorporate the rice, 1/2 tsp. of the paprika and season to the taste. Once it boils reduce heat to medium low. Cover and cook until the rice is completely cooked.
- Meanwhile, in a large skillet add remaining oil, the remaining onion, the remaining chopped garlic, the paprika and the bay leave, olives, shredded chicken and tomato sauce. Simmer 20 minutes or until the liquid evaporates.
- Preheat oven 350°F. You will need a rectangular 14 x9 or 13 x 9 inch baking dish (2 inches deep) which has been sprayed with cooking spray. Remember you are going to layer it as if it was a potato pie, lasagna or sandwich. Measure and reserve a 1/2 cup of the chicken mixture, 1/4 cup of the peas and a few of the pimiento strips.
- Spread a layer of rice in baking dish, top with the chicken mixture, then half of the cheeses and the peas. Top with another layer of rice and finish by decorating the center with the reserved chicken, peas, the pimiento strips. Sprinkle with remaining cheeses. Cover with aluminum foil.
- Bake 15 minutes, uncover and bake until cheeses are melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 520, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
BAKED IMPERIAL CHICKEN WITH CUMBERLAND SAUCE
Make and share this Baked Imperial Chicken With Cumberland Sauce recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Dip chicken in melted butter.
- Mix next 3 ingredients together.
- Roll chicken in mixture and place in shallow baking dish and refrigerate.
- When ready to cook, bring to room temperature and dot with butter.
- Bake at 350 degrees for 1 hour or less.
- For cumberland sauce: Combine ingredients and simmer until smooth.
- Serve over chicken and rice.
IMPERIAL CHICKEN BAKE
From "The Southern Living Cookbook". This is a great oven-fried chicken recipe. Quick n Easy.
Provided by SuzV2796
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 5 ingrediants. Dip each chicken breast in milk and dredge in breadcrumb mixture.
- Arrange in a lightly greased 12x2x8" baking dish.
- Combine butter, garlic, and lemon juice and drizzle over chicken. Sprinkle paprika over chicken.
- Bake at 350 degrees for 40 minutes or until tender.
IMPERIAL CHICKEN
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F In a medium bowl combine, bread crumbs, Parmesan cheese, garlic powder, salt, pepper & parsley. Mix well. In a second bowl, melt butter. Rinse and dry chicken (to get the slime off) Dip chicken in butter then in bread crumb mixture. Place chicken in an 8x13 casserole dish. Once all chicken is coated and in pan, sprinkle remaining bread crumb mixture on top of chicken. Pour remaining butter in between chicken breasts into pan. Bake for 40 minutes or until internal temperature of chicken reaches 165*F Serve over rice or noodles
EASY CUBAN ARROZ IMPERIAL (IMPERIAL RICE!)
Cuban Arroz Imperial aka Imperial Rice. A classic Cuban comfort food dish made with layers of yellow rice, shredded chicken, mayonnaise, and melted cheese. Perfect for parties, large crowds, and any time of year!
Provided by Jamie Silva
Categories Dinner Main Course
Time 50m
Number Of Ingredients 21
Steps:
- In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
- Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, Bijol and bay leaf. Bring to a boil.
- Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork and set aside.
- In a skillet, add olive oil, onions, oregano, cumin, salt, and pepper. Sauté onions with spices for 5 minutes at medium-high heat. Add garlic cloves and cook for 1 minute. Add chicken stock to deglaze the pan then add the shredded chicken and cook for an additional 2 minutes. Transfer chicken to a plate and set aside.
- Preheat the oven to 350 degrees F.
- In an 8x8 baking dish, you will begin layering your ingredients. First, start by spreading a thin layer of mayonnaise at the bottom. This will prevent the rice from sticking to the bottom of the dish.
- Next, add a layer of rice, then a layer of shredded chicken, then a layer of shredded cheese, another layer of rice, a thicker layer of mayonnaise, a layer of shredded chicken, and top it off with a thick layer of shredded cheese.
- Place in the oven for 20-25 minutes to melt the cheese. Garnish with sliced olives and pimentos, if desired. Serve and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 525 kcal, Carbohydrate 46 g, Protein 25 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 901 mg, Fiber 3 g, Sugar 6 g
IMPERIAL CHICKEN
This is another of my Grandmother's recipes, my Mom's, my other Grandmother never used a recipe and never measured a thing, but she was a great cook! I layered these crumbs and gave them to all the wives in the families for Christmas 3 years ago and they said it was the best gift they got, it keeps on giving. I use it for fish...
Provided by DeAnne Ellis
Categories Fish
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. Mix all first 6 ingredients together in a air tight jar and shake well. Then take two paper plates and a shallow baking pan, spray cooking oil in the pan. In one paper plate pour the virgin olive oil, or the melted butter which one you choose to use. In the other paper plate pour out some of the crumb mixture, not all of it, only what you think you will use. NEVER POUR USED CRUMBS BACK IN THE JAR!
- 2. Dip chicken pieces in the virgin olive oil or melted butter then into the crumb mixture. Be sure each piece is coated. Arrange the chicken in the shallow baking pan. Cover the pan with foil and bake at 350 degrees for 30 minutes, remove the foil and bake for 30 more minutes, or until tender.
- 3. You can cook pork chops the same as above. For fish it is the same as above but bake for 20 minutes uncovered.
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4.3/5 (4)Category ChickenCuisine Chinese CuisineTotal Time 1 hr 10 mins
- Cut the chicken into cubes and sprinkle it with soya sauce and finely chopped ginger. Let it sit for about 30 minutes to season.
- Heat oil in a pan and fry the peanuts with the crushed chili pepper. Remove them from the oil and place the chopped vegetables to fry as well.
- Then its time to fry just the chicken pieces. Once they are ready, add all the other products and sprinkle with the chicken broth, with the starch dissolved in it.
- Season with salt and Chinese seasoning Wei Jing (1 tablespoon). Serve the imperial chicken hot.
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- Heat the oil in a large skillet over medium heat. Add the onion and bell pepper. Sauté for 4 to 6 minutes until the onion is soft and translucent. Add the garlic and sauté for 30 seconds.
- Add the wine and cook for 1 to 2 minutes until the wine is reduced by half. Scrape the bottom of the saucepan to remove any cooked on onion bits.
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- Melt butter and soak chicken breasts in it for 3-5 minutes. Roll each chicken breast into the bread crumb mixture—press mixture on each side. Roll the chicken breast into itself and place it into a 13×9 baking dish.
- Repeat until all chicken breasts are placed into the baking dish. Pour remaining butter over the dish.
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