Cuban recipe

Cuban Arroz Imperial with Chicken, Ham and Cheese

Name: Cuban Arroz Imperial with Chicken, Ham and Cheese
Prep time: 35 min
Cook time: 80 min
Total time: 130 min
Ingredients: 700 g boneless, skinless chicken thigh; 1.2 liters water; 1 bay leaf; A moderate amount of salt; 400 g long-grain rice; 750 ml reserved broth; 100 g chopped onion; 100 g chopped red bell pepper; 2 garlic cloves; 75 g crushed tomatoes; 20 ml oil; ½ teaspoon bijol; Salt and pepper; The cooked, shredded chicken; 80 g onion; 50 g red bell pepper; 2 garlic cloves; 125 g crushed tomatoes; 150 ml reserved broth; 15 ml oil; ½ teaspoon cumin; ½ teaspoon oregano; Salt and pepper; 200 g cooked ham, cut into small dice; 250 g grated Gouda cheese; 120 g store-bought mayonnaise; 40 g roasted red bell pepper, cut into strips; 30 g drained green olives

Layered arroz imperial with yellow rice, shredded chicken in sofrito, ham and Gouda, baked until golden. Ideal for Christmas Eve.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation35 min
Cooking1 h 20 min
Total time2 h 10 min
Servings8 servings (a dish about 30 x 22 cm)
DifficultyMedium

Arroz imperial is one of those dishes brought to the table for celebrations: layers of yellow rice, juicy chicken in sofrito, ham and melted cheese, all topped with a golden crust that breaks under the spoon.

In this family version, the rice is cooked separately so the grains stay separate, then layered with the filling and mayonnaise. Baking brings the flavors together and leaves the surface golden. It's a dish to share on Christmas Eve, New Year's Eve or a Sunday with the family gathered around.

Method

The chicken and broth

Bring the chicken, water, bay leaf and a moderate amount of salt to a gentle simmer for about 20-25 minutes, until the center reaches 74 °C. Remove the chicken, let it cool just enough to handle and shred it. Strain the broth and measure out 900 ml; if needed, top it up with water.
AI-generated image.CiberCuba

The yellow rice

Sauté the onion and pepper for the rice in the oil for 7 minutes. Add the garlic and cook for 1 minute, then add the tomato and cook for 3 more minutes.
Add the washed and well-drained rice and the bijol. Pour in the 750 ml of hot broth, adjust the salt and pepper, cover and cook over low heat for 16-18 minutes. Let rest for 5 minutes and fluff with a fork: the rice should be cooked with separate grains.
AI-generated image.CiberCuba

The chicken filling

While the rice cooks, sauté the onion and pepper for the filling in the oil for about 7 minutes. Add the garlic, cumin and oregano and cook for 1 minute; add the tomato and let it reduce for about 5 minutes.
Add the shredded chicken and the 150 ml of broth. Cook for about 8 minutes, until juicy but with no free liquid remaining. Adjust the salt and pepper.
AI-generated image.CiberCuba

Assembly and baking

Preheat the oven to 190 °C. Spread 20 g of mayonnaise over the bottom of a dish about 30 x 22 cm.
Arrange half the rice in an even layer. Top with 40 g of mayonnaise in a thin layer, all the chicken, the diced ham and 100 g of cheese.
AI-generated image.CiberCuba

Cover with the remaining rice, spread over the remaining 60 g of mayonnaise and finish with 150 g of cheese.
AI-generated image.CiberCuba
Bake for 20-25 minutes, until the center reaches 74 °C; broil briefly if needed to brown the cheese. Times are approximate: doneness is what matters.
Let rest for 5-10 minutes, garnish with roasted red pepper strips and olives, and serve portions that show the layers.

Tips and variations

Oven times are approximate: doneness is what matters. The center should reach 74 °C and the cheese should be golden; if it browns too early, cover with aluminum foil and continue baking.

To prepare ahead: cool the rice and chicken quickly in separate shallow containers and refrigerate them. Assemble the dish while cold and extend the baking time until the center reaches 74 °C. Do not leave cooked rice at room temperature for hours.

Bijol varies considerably by product: adjust the amount until you achieve a soft yellow color, without adding too much.

Assembly tip: cook the chicken in the skillet until no free liquid remains; otherwise, the layers become watery and the slices lose their shape.

Variations (suggestions, not the base recipe): you can replace the Gouda with another cheese that browns well, or add some peas to the filling.

Planning: allow about 2 hours and 10 minutes from the start of ingredient preparation to serving, including resting times. Prepare the filling while the rice cooks; the time may vary depending on your pace and the oven.