-
1
Imperial rice, or arroz imperial is a staple in the Cuban American community.
-
2
It is frequently served at South Florida parties and other events.
-
3
This recipe is for a small portion to serve at home, but can be scaled up to serve larger groups.
-
4
In a slow cooker, add 1/2 diced onion, 3 minced garlic cloves, and the chicken thighs.
-
5
Add water to cover the ingredients.
-
6
Cook on low heat for 8 hours or until chicken is tender.
-
7
Remove chicken from slow cooker and shred with fork.
-
8
Discard bones, retain the broth.
-
9
Set aside.
-
10
Prepare saffron rice according to package instructions, substituting the broth from the slow cooker for the water, using the specified amount.
-
11
Alternatively, you can prepare saffron rice from scratch, but using the packaged mix saves time.
-
12
Optional: Many people will add mayonnaise to the cooked rice before putting it into the casserole dish.
-
13
I don't, but I am including this step for those who are so inclined.
-
14
Preheat oven to 350F
-
15
In a large skillet, add olive oil and turn on low heat.
-
16
Add green pepper and onion.
-
17
When onions start to become translucent, add salt, pepper, oregano and garlic.
-
18
Saute for 2-3 minutes, then add shredded chicken and lime juice.
-
19
Saute 2-3 minutes more.
-
20
Add cooking wine and tomato paste.
-
21
Blend with other ingredients.
-
22
Raise heat and cook until liquids reduce.
-
23
Remove from heat.
-
24
In a casserole dish, add cooked rice.
-
25
Layer the chicken over the rice.
-
26
Top with mozzarella cheese.
-
27
Bake for 30 minutes or until cheese is melted and beginning to brown.
-
28
Garnish and serve.
-
29
I prefer parsley, but pimento slices or stuffed olives are more commonly used.