Arroz Imperial

Step by stepInstructions

1. Season the chicken and simmer it in 4 cups (960 ml) of the broth until tender, about 25 minutes; remove it, shred the meat, and reserve the broth.
2. In a large pot, heat the oil and cook the onion, bell pepper and garlic until soft, about 8 minutes.
3. Stir in the tomato sauce, saffron and 2 cups (480 ml) of the reserved broth, and bring to a boil.
4. Add the rice, season with salt, cover, and cook on low for 20 minutes, until tender; let it cool slightly, then fluff.
5. Mix the shredded chicken with the mayonnaise, a pinch of salt and pepper, and half the cheese.
6. Build the tower in a greased 9x13-inch (23x33 cm) dish: half the rice, the chicken mixture, then the remaining rice, pressing each layer firmly.
7. Spread the remaining cheese over the top and bake at 350°F (175°C) for 20 to 25 minutes, until hot and golden.
8. Rest for 10 minutes, run a knife around the edge, invert onto a platter, and garnish with the pimento strips.