Cuban saucepan with my family cheese and rice that I have for each party

1. For chicken: In a large saucepan, place the chicken, the onion, the garlic, 1 1/2 teaspoon of salt, Sazón with coriander and anatto, garlic powder, cumin, oregano, pepper, bay sheet and 2 liters with cold water. (The chicken should be overwhelmed by 2 inches; add more water if necessary.) Bring to a boil over medium heat, then reduce the heat to medium-soft and simmer until the chicken is cooked through and an instant reading thermometer inserted in the thickest part of the 160 ° F mammary registers, about 10 minutes.

2. Remove from heat. Filter the broth and reserve 4 cups of broth (store the rest for another use). Using pliers, transfer chicken, onion and garlic to a large food processor and add a salt of salt of 1/2 remaining teaspoon. Let stand for 10 minutes to let the chicken cool slightly. Work in lots if necessary, pulse until the chicken is very fine and has a texture closer to a loose paste, about 1 minute. Wipe in pots with kitchen towels or paper towels.

3. For rice:. Add 2 tablespoons of olive oil to the now empty pot and heat over medium-low heat until they are sparkling. Add salt, sazón, garlic powder and turmeric and cook until they are aromatic, about 30 seconds.

4. Add the rice and cook until the rice is covered with seasoning, about 30 seconds. Add 4 cups of broth and tomato sauce and bring to a boil over high heat, scraping the bottom of the pan to loosen the brown pieces. Reduce the light heat, cover and simmer until the rice is completely cooked and sticky but liquid, it is absorbed, about 16 minutes. Remove from heat. Let the rice stand for 10 minutes, then plush rice with the fork. Stir in the grated chicken and set aside.

5. Assemble the Arraz Imperial: Preheat the oven to 375 ° F. Half half of the chicken and grated rice mixture in a 9×13 cooking dish. Using a spatula, spread 1/4 cup of mayonnaise evenly on top, then sprinkle with 1 cup of cheese. Repeat with the rice mixture, the mayonnaise and the cheese and sprinkle the upper layer with a pinch of salt. Arrange the pimiento pepper slices (if you use) in a spiral in the center of the pan. Bake until the cheese is melted and hot, about 10 minutes. Adjust the flesh to high and grill until the cheese is golden brown, 2 to 4 minutes. Let stand for 5 minutes before eating. Serve with Maduros, if you wish.

Special equipment

Large pot, food processor, 9×13 baking dish

Notes

Sazón is a mixture of popular seasoning in Latin American cuisine, generally made with coriander, garlic, cumin and anatto (embittered), which gives a warm and golden color and a distinctive flavor to the dishes. Goya is the most available brand in the United States, sold in small packages in most Latin supermarkets and grocers, but other homemade brands and mixtures work as well.

Spanish style tomato sauce is a tasty and seasoned sauce based on onions, garlic, peppers and olive oil, and often flavored with smoked paprika. It is widely available in most Latin grocers, but if you cannot find it, ordinary tomato sauce makes a good substitute.

Although I prefer the texture of the chicken when it is shredded in the food processor, you can shred it with two forks, if they are preferred.

Make-ahead and storage

Chicken and broth can be cooked in advance and refrigerated separately in hermetic containers up to 4 days.

The unclear and assembled pan can be covered and refrigerated up to 4 days. Follow the cooking directions above, adding 10 to 15 minutes at the cooking time.

The cooked pan can be covered and refrigerated up to 4 days. Reheat covered with 350 ° handling until heated, 20 to 30 minutes.