Cook the chicken in 3 cups of water until tender. Take out chicken and set aside the broth. When the chicken is cold shredded and marinade with salt and lemon.
With the broth, salt and bijol (yellow food coloring) cook the rice as always.
Coarsely chop onion, green pepper and garlic saute in a skillet for 2 minutes add tomatoes sauce, black pepper, oregano, cook 1 minutes, combine with chicken and cooking wine, cook until dry.
To serving, pour half of rice in a 9 x 13 inch pan or bundt coated with cooking spray and press tightly, cover with mayonnaise pour chicken on top and press again, then the cheese, and cover with remaining rice press tightly again so when you invert it in a serving plate won fall apart.
Guarnish with olives and pimientos slices.
History of the recipe
I started writing this story thinking in my cousin, her husband and their kids since Imperial Rice is their favorite dish ever from the Cuban cuisine; especially if it is prepared by my mother, who created this cookbook.
Looking forward to understand better the origins of Imperial Rice, I did a little Web research to find there is little information about their history, although it is a very popular dish. The only certain data I obtained was, many people locate this recipe’s birth in some point in Eastern Cuba. Frustrated, I tried again harder consulting further bibliography, until I was pleased enough.
The Imperial Rice is a very practical dish in the Caribbean, notorious for its versatility, and adaptability to any circumstance. It it is not a typical dish, but it is a very popular, nutritious and affordable recipe. The Imperial Rice recipe constantly varies depending the ingredients reachable the culture of the zone. This plate is often served as a main dish and in America we used to accompanied it with salad, boiled vegetables or French fries. Some people prefer the use of Cheese, other uses only mayo; there is a great debate around the correct way Imperial Rice is made, but everything depends of the point of view taken, all them are delightful.
How to make Imperial Rice is a bit laborious but simple. There is not need to be a Chef to accomplish the task with merits. With a minimal care success is guarantied, and a sigh of excitement in the eyes of your loved ones will be always present. No matter the occasion, the portentous, delightful and Caribbean Imperial Rice it is always welcomed.
A good kitchen needs quality gadgets. Mirta knows it and suggests the following: