05/31/2026
Arroz Imperial Con Pollo - Imperial Rice With Chicken
Ingredients
- 3 lbs chicken breasts (or chicken thighs)
- 6 slices bacon, cut into slivers
- olive oil
- 2 medium onions, finely chopped fine
- 1 green bell pepper, cored, seeded and chopped fine
- 4 green onions, trimmed and chopped (white and green parts)
- 1/2 teaspoon oregano
- 1 whole bay leaf
- 6 large garlic cloves, minced
- 3 ounces tomato sauce
- 2 tablespoons sherry wine (optional)
- 1/2 cup frozen green pea
- 4 ounces chopped pimiento (Not roasted)
- 1 medium lime, juice of
- salt and pepper, to taste
- 4 cups long grain rice
- 8 cups chicken broth (from the cooked chicken)
- 2 teaspoons bijol seasoning or 2 teaspoons mild paprika
- 7 tablespoons Hellmann's mayonnaise (NO salad dressing stuff!)
- 1/2 cup freshly grated parmesan cheese
- 2 cups shredded monterey jack cheese or 2 cups other mild white cheese
- 1/4 cup sliced pimento stuffed olive (drained)
Directions
Step 1: Wash chicken and place in a stock pot.
Step 2: Approximately 1-1/2 quarts to 2 quarts of water to fully cover meat.
Step 3: 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.
Step 4: Cook uncovered until the meat falls apart - keep checking, the broth and chicken.
Step 5: Remove chicken and reserve the broth.(You will use some of the broth to make the rice).
Step 6: Skim excess fat, if any, from the top and strain the broth.
Step 7: When cool enough, shred chicken into small pieces by hand.
Step 8: In a large frying pan, saute the bacon briefly.
Step 9: Drain most, but not all of the excess fat.
Step 10: Add a tiny bit of olive oil and heat.
Step 11: Add onion, green pepper, green onions, oregano, and bay leaf.
Step 12: Saute onions until translucent.
Step 13: Add the garlic and saute for one additional minute, stirring occasionally.
Step 14: Add tomato sauce, chicken and sherry.
Step 15: Bring to a boil reduce heat and simmer(uncovered) approximately 15 minutes to thicken sauce.
Step 16: Add peas, pimentos, lime juice and pimento stuffed olives, during the last five minutes of cooking.
Step 17: Salt and pepper to taste. Set aside.
Step 18: In a large covered pan, mix the rice with the chicken broth and/or paprika.
Step 19: 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.
Step 20: Add the mayonnaise to the cooked rice, a little at a time, and mix thoroughly.
Step 21: Preheat oven to 325°F.
Step 22: Spread 1/3 of the rice mixture onto the bottom of a 13x9x2" (we use a foil baking pan - ease of clean-up).
Step 23: Layer chicken mixture on top of the rice.
Step 24: Then add another layer of rice mixture.
Step 25: Generously sprinkle with 1/4 cup Parmesan cheese on top of this layer.
Step 26: Add the remaining rice.
Step 27: Sprinkle with remaining 1/4 cup Parmesan cheese on the top layer, then spread the shredded Monterey Jack completely over the top.
Step 28: Bake for 15-20 minutes or until lightly browned and the cheese melts completely and bubbles.
Step 29: Enjoy, you've earned it!
