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