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Ennaaaaa🤩🤩🤩🤩

2025-05-22 19:48:46

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WOAH 😍😍

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Wowi

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2025-05-22 21:18:36

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2025-05-22 19:48:00

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Meaburro hola

#fyp

HEYO

😑 #اليمان_الدمشقي

😑 #اليمان_الدمشقي

ARROZ IMPERIAL 🔥 Hands down one of my favorite Cuban comfort meals 🤤 Layers of chicken, ham, cheese & rice….heaven 🫶🏼 Ingredients: 1 ½ lbs. of boneless, skinless chicken breasts or thighs 4 tbsp. achiote oil 1 yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 8 cloves of garlic, finely minced 1 tbsp. Sazón completa ½ cup of dry white cooking wine 1 ¼ cup tomato sauce ¾ cup chicken stock 1 lb. of sweet deli ham slices, diced 4 cups of shredded mozzarella cheese 1 cup of mayonnaise For the yellow rice: 4 Tablespoons achiote oil 4 cups long grain white rice 1 teaspoon turmeric powder 1 ½ teaspoon garlic powder 1 ½ teaspoon annatto powder 3 teaspoons Kosher salt 5 cups reserved chicken cooking liquid Instructions Preheat the oven to 350°F. Fill a large stockpot with 8 cups of water and bring to a boil over high heat. Once the water is boiling, add the chicken and drop the heat to medium. Cook the chicken for about 15 minutes, or until fully cooked. Once the chicken is cooked, remove it from the pot and set aside to cool. Reserve 5 cups of the cooking liquid for the rice, then shred the chicken once it reaches room temperature. Make the sofrito: In a large dutch oven or caldero, heat 4 tablespoons of achiote oil over medium-high heat. Add the onion and bell peppers and sauté for 4-5 minutes, or until the onions become translucent. Add the garlic, 1 teaspoon of salt and 1 Tablespoon of sazón completa, cooking for another 2-3 minutes, until the garlic is fragrant and the vegetables have softened. Deglaze with the cooking wine, stirring to loosen any browned bits. Allow the wine to reduce for 2-3 minutes, letting the alcohol cook off and the flavors concentrate. Add the tomato sauce and chicken stock, stirring well to combine. Fold in the shredded chicken, then season with 1 ½ teaspoons of salt and a few cracks of freshly ground black pepper. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to come together. Taste for seasoning and adjust accordingly. Make the rice: In a dutch oven or caldero, heat the achiote oil over medium heat. Add the rinsed rice, turmeric, garlic powder, annatto powder, and salt and sauté for 2-3 minutes, stirring constantly to coat the grains in the oil and spices until they become slightly translucent. Add the 5 cups of reserved chicken cooking liquid. Stir well to combine, then bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes, or until the rice is tender and the liquid has been fully absorbed. Turn off the heat, uncover, and use a large spoon to gently stir and break apart the rice. Cover again and let it sit for 5-10 minutes to steam. Let the rice fully come to room temperature before assembling the Arroz Imperial. Assemble the Arroz Imperial: Lightly oil a deep 9x13 baking dish. Start with an even layer of half of the rice, then spread ½ cup of mayonnaise evenly over the rice. Add all of the shredded chicken mixture, followed by 2 cups of shredded mozzarella cheese. Add another layer of rice, using the remainder, followed by the rest of the mayonnaise, spread evenly. Top with all of the diced ham, then finish with the remaining cheese. Bake in the preheated oven for 15 minutes or until all the cheese has melted. Once ready, broil for a few minutes, watching closely, until the cheese is beautifully golden on top. Allow to cool for 10-15 minutes before serving.

ARROZ IMPERIAL 🔥 Hands down one of my favorite Cuban comfort meals 🤤 Layers of chicken, ham, cheese & rice….heaven 🫶🏼 Ingredients: 1 ½ lbs. of boneless, skinless chicken breasts or thighs 4 tbsp. achiote oil 1 yellow onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 8 cloves of garlic, finely minced 1 tbsp. Sazón completa ½ cup of dry white cooking wine 1 ¼ cup tomato sauce ¾ cup chicken stock 1 lb. of sweet deli ham slices, diced 4 cups of shredded mozzarella cheese 1 cup of mayonnaise For the yellow rice: 4 Tablespoons achiote oil 4 cups long grain white rice 1 teaspoon turmeric powder 1 ½ teaspoon garlic powder 1 ½ teaspoon annatto powder 3 teaspoons Kosher salt 5 cups reserved chicken cooking liquid Instructions Preheat the oven to 350°F. Fill a large stockpot with 8 cups of water and bring to a boil over high heat. Once the water is boiling, add the chicken and drop the heat to medium. Cook the chicken for about 15 minutes, or until fully cooked. Once the chicken is cooked, remove it from the pot and set aside to cool. Reserve 5 cups of the cooking liquid for the rice, then shred the chicken once it reaches room temperature. Make the sofrito: In a large dutch oven or caldero, heat 4 tablespoons of achiote oil over medium-high heat. Add the onion and bell peppers and sauté for 4-5 minutes, or until the onions become translucent. Add the garlic, 1 teaspoon of salt and 1 Tablespoon of sazón completa, cooking for another 2-3 minutes, until the garlic is fragrant and the vegetables have softened. Deglaze with the cooking wine, stirring to loosen any browned bits. Allow the wine to reduce for 2-3 minutes, letting the alcohol cook off and the flavors concentrate. Add the tomato sauce and chicken stock, stirring well to combine. Fold in the shredded chicken, then season with 1 ½ teaspoons of salt and a few cracks of freshly ground black pepper. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to come together. Taste for seasoning and adjust accordingly. Make the rice: In a dutch oven or caldero, heat the achiote oil over medium heat. Add the rinsed rice, turmeric, garlic powder, annatto powder, and salt and sauté for 2-3 minutes, stirring constantly to coat the grains in the oil and spices until they become slightly translucent. Add the 5 cups of reserved chicken cooking liquid. Stir well to combine, then bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes, or until the rice is tender and the liquid has been fully absorbed. Turn off the heat, uncover, and use a large spoon to gently stir and break apart the rice. Cover again and let it sit for 5-10 minutes to steam. Let the rice fully come to room temperature before assembling the Arroz Imperial. Assemble the Arroz Imperial: Lightly oil a deep 9x13 baking dish. Start with an even layer of half of the rice, then spread ½ cup of mayonnaise evenly over the rice. Add all of the shredded chicken mixture, followed by 2 cups of shredded mozzarella cheese. Add another layer of rice, using the remainder, followed by the rest of the mayonnaise, spread evenly. Top with all of the diced ham, then finish with the remaining cheese. Bake in the preheated oven for 15 minutes or until all the cheese has melted. Once ready, broil for a few minutes, watching closely, until the cheese is beautifully golden on top. Allow to cool for 10-15 minutes before serving.

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