Cuban Arroz Imperial Con Pollo - Layered Chicken and Rice
This Cuban comfort food classic layers seasoned shredded chicken between creamy saffron-colored rice, topped with melted cheese and baked until golden. The dish combines tender chicken cooked in a savory sofrito with bacon, bell peppers, and pimientos, while the rice is enriched with mayonnaise and chicken broth. Perfect for family gatherings or special occasions, this hearty casserole offers the perfect balance of Cuban flavors with a satisfying, cheese-topped finish that makes it a crowd-pleasing centerpiece.
Ingredients
- 3 lbs chicken breasts, or chicken thighs
- 6 slices bacon, cut into slivers
- olive oil
- 2 medium onions, finely chopped
- 1 green bell pepper, cored, seeded and chopped fine
- 4 green onions, trimmed and chopped, white and green parts
- ½ teaspoon oregano
- 1 whole bay leaf
- 6 large garlic cloves, minced
- 3 ounces tomato sauce
- 2 tablespoons sherry wine(optional)
- ½ cup frozen green peas
- 4 ounces pimiento, chopped, 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 mild paprika
- 7 tablespoons Hellmann's mayonnaise
- ½ cup parmesan cheese, freshly grated
- 2 cups monterey jack cheese, shredded, or other mild white cheese
- ¼ cup pimento stuffed olives, sliced, drained
Instructions
- 1
Wash chicken and place in stock pot with water to cover
- 2
Bring to boil and simmer with onion, garlic, celery, carrots, salt and pepper until meat falls apart
- 3
Remove chicken and reserve broth, skim fat and strain
- 4
Shred chicken into small pieces by hand when cool
- 5
Saute bacon briefly in large frying pan and drain most fat
- 6
Add olive oil and heat, then add onion, green pepper, green onions, oregano and bay leaf
- 7
Saute onions until translucent
- 8
Add garlic and saute for one additional minute
- 9
Add tomato sauce, chicken and sherry, bring to boil then reduce heat
- 10
Simmer uncovered approximately 15 minutes to thicken sauce
- 11
Add peas, pimientos, lime juice and olives during last five minutes
- 12
Season with salt and pepper to taste
- 13
Mix rice with chicken broth and bijol seasoning in large covered pan
- 14
Bring to boil, cover and cook over low heat until rice is cooked and broth absorbed, about 20 minutes
- 15
Add mayonnaise to cooked rice gradually and mix thoroughly
- 16
Preheat oven to 325 degrees F
- 17
Spread one-third of rice mixture in bottom of baking pan
- 18
Layer chicken mixture on top of rice
- 19
Add another layer of rice mixture
- 20
Sprinkle with Parmesan cheese
- 21
Add remaining rice and top with remaining Parmesan
- 22
Spread Monterey Jack cheese completely over top
- 23
Bake for 15-20 minutes until lightly browned and cheese melts and bubbles
Tips
Make extra chicken broth by using more water when cooking the chicken - you'll need 8 cups total for the rice.
Use a foil baking pan for easier cleanup, as suggested in the original recipe.
Let the casserole rest for 5-10 minutes after baking to help the layers set before serving.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 325°F oven until warmed through.
Can be assembled up to 1 day ahead and refrigerated before the final baking step.
Serve hot directly from the baking dish. Let rest 5-10 minutes after baking for easier serving.
Common Mistakes
Don't rush the chicken cooking - it needs to be tender enough to shred easily.
Gradually add mayonnaise to rice to avoid lumpy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
easier to find ingredient
FAQ
Can I use rotisserie chicken instead of cooking my own?
Yes, but you'll need to make or buy 8 cups of chicken broth separately for the rice. The homemade broth adds significant flavor depth.
What if I can't find bijol seasoning?
Use mild paprika as suggested, or try a pinch of saffron for authentic color and flavor. Turmeric works for color only.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in a 325°F oven until heated through, about 20-25 minutes.