My family’s cheese Cuban chicken and rice casserole I do for every party
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Why does it work
- The crushing of the chicken in a kitchen machine broke it into fine threads, so that it fits seamlessly into the rice.
- Layers of mayonnaise and cheese not only give wealth, but also moisture, which means that the casserole keeps it creamy and prevents it from drying out in the oven.
At almost every Cuban party in which I grew up, Arroz was imperial that a dish is guaranteed to steal the show. This golden and cheesy rice and chicken casserole had a way to order space on the Buffett table. However, I admit that I was doing it for years and went directly to the brief comfort of Arroz Con Pollo a la Chorrera with his plump grain rice. What a mistake, because as I have now learned in adulthood, Arroz Imperial with his long, tender rice grains and its unapologist -like layers of mayonnaise and cheese is a casserole that earns a middle school. In retrospect, I can’t help but wish, I would have decreased every time it was served.
From the Cuban household to the household, no two versions of Arroz Imperial are always the same. Some families add Sofrito, other wrinkles and some even layers in vegetables. But in my kitchen the focus is on rice and chicken. I find the way their aromas and textures are deeply calming and delicious. It is rich and satisfactory without being persistent, so that you want to bite again and again after the bite.
Serious food / Lorena Masso
To compensate for the decadence of all this cheese and mayonnaise, I use lean boneless, skinless chicken breast. The chicken pounds quickly, strikes lightly, and when they simmer with the essential Cuban spices – cumin, oregano, garlic, bay leaf and a package Sazón – develops a hearty broth that becomes an aromatic cooking fluid for the rice.
After I had tested this recipe again and again, the real breakthrough came for me with the chicken Shredding method. Pull the chicken too bulky by hand, which disturbed the creamy texture of the casserole. The use of a kitchen machine to crush the chicken while the poultry is still warm, it turns it into delicate, almost thread -like Sleds that disappear into the rice. The result is not just chicken with rice, but chicken within Rice. Every bite is coherent and balanced.
As for the rice itself, rinsing first ensures separate, fluffy grains before cooking, while the addition of tomato sauce and broth improves its taste. The final flourishing is a layer of mayonnaise and cheese that are hidden in the middle, followed by another cheese blanket at the top. I prefer sharp cheddar for his melt and cones, but frankly your preferred melting cheese works well. Top it with bright red Pimientos, a typical note that looks at the casserole as festive as it is calming to eat, and unmistakably Cuban.
My family’s cheese Cuban chicken and rice casserole I do for every party
Cooking mode
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For the chicken:
2 1/2 pound ((1.13 kg))) Skinless chicken breasts without bones without bonesEach breast cut into 3 pieces
1 small Yellow or white Onion ((4 Ounce; 113 G), halved and peeled
4 Clovescrushed and peeled
2 teaspoon Diamond crystal kosher saltdivided; Use half as much of the volume for table salt
1 package wort With coriander and Annatto, like Sazón Goya with coriander and Annatto (see notes)
1/2 teaspoon Garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon fresh ground black pepper
1 Laurel
For the rice:
2 tablespoon ((30 ML))) olive oil
1 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
1/2 teaspoon Garlic powder
1/4 teaspoon Floor turmeric
2 Cup ((425 G))) Long grain white riceflushed
4 Cup ((960 ML))) Reserved chicken broth From cooking chicken
1/4 cup Tomato sauce in Spanish style (See note)
1 package wort With coriander and Annatto, like Sazón Goya with coriander and Annatto (see note)
For the Arroz Imperial:
2 1/2 Cup crushed Cheddar cheese ((10 Ounce; 283 G) (See note)
1/2 cup Plus 2 tablespoon mayonnaise
Sent peppers in cans To garnish (optional)
For the chicken: In a large saucepan, chicken, onion, garlic, 1 1/2 teaspoon of salt, Sazón with coriander and annatto, garlic powder, cumin, oregano, pepper, laurel leaf and 2 liters of cold water. (The chicken should be 2 inches in the submerge; add more water over medium heat.
Serious food / Lorena Masso
Take off the stove. Tense the broth and put 4 cups aside (save the rest for further use). Transfer pliers, transfer chicken, onions and garlic into a large food processor and add the remaining 1/2 teaspoon of salt. Let it sit for 10 minutes to let the chicken cool slightly. If you work in batches if necessary, pulsate until the chicken is arranged for about 1 minute on a loose paste closer to a loose paste. Wipe the pot clean with kitchen towels or paper towels.
Serious food / Lorena Masso
For the rice:. Add 2 tablespoons of olive oil into the now empty pot and heat them over medium heat until you shimmer. Add salt, Sazón, garlic powder and turmeric and cook up to aromatic, about 30 seconds.
Serious food / Lorena Masso
Stir in the rice and cook until the rice is covered with spices for about 30 seconds. Add reserved 4 cups of broth and tomato sauce and cook them for cooking over high heat to scratch the bottom of the pan to loosen all brown parts. Reduce, cover and simmer the heat until the rice is completely cooked and sticky, but fluently, absorbed for about 16 minutes. Take off the stove. Leave rice covered for 10 minutes and then fluff with a fork. Stir in the shredded chicken and put them aside.
Serious food / Lorena Masso
Assemble the Arroz Imperial: Preheat the oven to 375 ° F. Add half of crushed chicken and rice mixture in a 9×13 base. Spread evenly with a spatula 1/4 cup of mayonnaise and sprinkle it with 1 cup of cheese. Repeat them with rice mixture, mayonnaise and cheese and sprinkle the top layer with a pinch of salt. Arrange Pimiento Peppers slices (if used) in a spiral in the middle of the casserole. Bake until the cheese melted and hot, about 10 minutes. Fry the roast up and fry until the cheese is golden brown, 2 to 4 minutes. Let it sit for 5 minutes before eating. With tiresif desired.
Serious food / Lorena Masso
Special equipment
Large pot, kitchen machine, 9×13 baking pan
Notes
Sazón is a popular spice mix in Latin American cuisine, which is typically made of coriander, garlic, cumin and Annatto (Achiot) and gives the dishes a warm, golden color and an unmistakable taste. Goya is the most widespread brand in the USA, which is sold in most supermarkets and Latin food dealers in small packages, but other brands and homemade mixtures also work just as well.
Tomato sauce in Spanish style is a hearty, seasoned sauce made of onions, garlic, paprika and olive oil and often seasoned with smoked peppers. It is widespread in most Latin food dealers, but if you cannot find it, normal tomato sauce is a good replacement.
While I prefer the texture of the chicken when I crushed in the food processor, you can shred it with two forks when preferred.
Make-based and storage
Chicken and broth can be cooked in advance and cooled in airtight containers for up to 4 days.
The uninhibited, assembled casserole can be covered and cooled for up to 4 days. Follow the baking instructions above and give the cooking time 10 to 15 minutes.
The baked casserole can be covered and cooled for up to 4 days. Warm in a 350 ° Foven until it was heated for 20 to 30 minutes.
