This Cuban recipe has become international with its variants. Four main ingredients are rice, chicken, cheese and mayonnaise.
- 3 cups rice cups
- ½ chicken
- ½ kg cooked ham
- ½ kg of peeled shrimp
- 2 cups white wine or beer
- 1 tablet of chicken broth
- 2 tablespoons tomato puree
- Sweet paprika
- White pepper
- Saffron or bijol
1- Remove the skin from the chicken and put it in the pot with 1 onion, 2 cloves garlic, cumin, bay leaf, a spoonful of tomato puree, salt and the broth and boil until it is soft.
2- The ham is chopped into small pieces and sauté in the pan with a clove of garlic.
3- Cook the shrimp, remove and mix with chopped onion, white pepper and stir-fry.
4- Once the chicken is done, crumble and put in a frying pan with a little oil, chopped onion, 1 clove of garlic, paprika and 1 tablespoon of tomato puree. Save the resulting broth.
5- Take the pot, add a little oil, chopped onion, peppers in strips, ½ teaspoon cumin, saffron or bijol and the rice is poured to the sofrito.
6- The rice is cooked over medium heat and the 2 cups of wine or beer and a pint of chicken broth are added.
7- Salt is added and the rice is simmered until it is done.
1- The refractory mold is taken and the rice is thrown until approximately 2 centimeters of height crushing it with a slotted spoon.
2- Covered with mayonnaise, spread all over the surface, part of the shrimp.
3- Return to cover rice, about 2 centimeters, crush with the skimmer, add mayonnaise and a layer of shredded chicken.
4- Return rice (2 centimeters), mash, add mayonnaise and a layer of ham on top.
5- Repeat the process by pouring rice, and sandwiching the chicken with the ham once and with the other shrimp. Leaving more layers of chicken than ham and shrimp.
6- Once the mold has been covered, mayonnaise is poured over it or a last layer of rice is left and grated cheese is placed over it, putting it to gratin in the oven.
7- It can be garnished with peppers or boiled eggs.