Imperial Rice With Chicken Food

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!

IMPERIAL RICE

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.

IMPERIAL RICE WITH CHICKEN

Steps:

• 1. Wash chicken and place in large saucepan or stock pot. Add approximately two quarts of water to fully cover meat. Bring to a boil and simmer, uncovered until the meat is tender and falls from bone, about 45 minutes to 1 hour. Remove chicken and reserve the broth. (You will use some of the broth to make the rice.) Skim excess fat from broth. When cool enough, skin, debone and break the meat into small pieces by hand. 2. In a large frying pan, sauté 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 and oregano. Sauté until the onions are translucent. 3. Add the garlic and sauté for one additional minute, stirring occasionally. 4. Add tomato sauce, chicken and sherry. Bring to a boil, reduce heat and simmer (uncovered) approximately 15 minutes to thicken the sauce. Add peas, pimentos and lime juice during the last five minutes of cooking. Salt and pepper to taste. Set aside. 5. 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. 6. Add the mayonnaise to the cooked rice, a little at a time, and mix thoroughly. 7. Preheat oven to 325°F (160°C). 8. Spread one third of the rice mixture onto the bottom of a 13 x 9 x 2-inch baking pan. Layer chicken mixture on top of the rice. Then add another layer of rice mixture. Generously sprinkle with 1/4 cup of 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 top. 9. Bake for about 15 to 20 minutes or until lightly browned and the cheese melts completely and bubbles.