Directions: |
Directions:Place whole chicken in a large pot with 1/2 an onion, 2 garlic cloves, 1/2 green pepper and dash of salt and pepper; cover it with water and boil until chicken falls apart. Once cooked, take chicken out and save the broth to cook the rice. Let chicken cool, remove skin and shred chicken by hand.
In a separate pot heat olive oil and saute remaining onion (finely chopped), remaining garlic (minced), remaining green pepper, (cored, seeded and chopped), cumin powder, oregano and salt/pepper until onion is translucent. Add tomato sauce, 2 tbsp dry sherry and chicken. Simmer uncovered for approximately 20 minutes on med heat, then reduce heat and cover.
Skim the fat off the broth left by the chicken. Add the 2 envelopes of Sazon Completo, 2 chicken bullions and 1/4 of dry sherry.
In separate pot pour 2 cups of the broth to 1 cup of rice and stir. Cook until most of the broth is absorbed by the rice, about 20 minutes. The rice will look wet.
In a large aluminum pan layer half the rice in the bottom then layer the chicken in the sauce and top it with the remaining rice. Cover the top with mayonnaise and place the mozzarella cheese slices to cover the top. Bake uncovered at 350º until the cheese is melted. Let stand for 10 minutes and serve. |
Personal
Notes: |
Personal
Notes: I prefer to cook the rice in the oven not on the stove. You can place the pot with the rice and water, covered in the oven at 325 degrees for about 25 minutes. If at 25 minutes there is still a lot of water left, bake for 10 minutes more, this allows the rice to cook more evenly.
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This recipe for Imperial Rice is from