Arroz Con Gandules y Pollo (Puerto Rican Style)
Ingredients
Chicken
4 drumsticks or thighs can use a combination of chicken
1/2 tbsp adobo
1/2 tbsp sazón
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp ground oregano
1/8 tsp cumin
1/8 tsp black pepper
Rice
2 cups Jasmine rice (rinsed)
2 tbsp annatto oil (divided)
1/4 cup sofrito
2 cloves garlic (diced)
1/2 onion finely (diced)
1/2 bell pepper (finely diced)
1 tbsp chicken bouillon - Better than Bouillon
1/2 cup tomato sauce
2 tbsp pimento stuffed olives (whole or sliced, optional)
1/2 tbsp adobo
1/2 tbsp sazón
2 3/4 cups water (or low sodium chicken broth)
2 bay leaves
4-5 sprigs cilantro (chopped & divided for garnish)
1 can Pigeon Peas (Gandules), drained and rinsed
Cooking Instructions
Prep The Chicken- Remove the skin from the chicken. Clean the chicken thoroughly with cold water and vinegar or lemon. Rinse well and pat dry.
- Place the chicken in a large bowl and season with adobo, sazón, onion powder, garlic powder, oregano, cumin, black pepper, and salt. Mix until evenly coated.
- Place a large pot over medium high heat. Add 1 tbsp of annatto oil and sear the chicken until browned on all sides. Lower the heat to medium low. Continue cooking until the chicken is about halfway cooked through, at least 10 minutes. This will ensure the chicken is fully cooked once the rice is done. Remove from the pot and set aside.
- In the same pot, add 1 tbsp of annatto oil and the sofrito, garlic, onions, and peppers. Sauté a few minutes until fragrant.
- Add chicken bouillon, tomato sauce, olives, and seasonings.
- Add in the drained pigeon peas and the water (or broth). Allow the liquid to come up to a boil, and taste it. If it needs more saltiness, add in more chicken bouillon. You want this liquid to be well seasoned, as it will determine the final seasoning of the rice.
- Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout. Everything should be well combined.
- Now add the chicken back to the pot along with bay leaves and a some fresh cilantro. and cover with a lid.
- Allow this to boil for a few minutes until some of the liquid is absorbed. Once most of the visible surface liquid is absorbed, stir the rice, lower the flame to low, and cover again. Allow the rice to cook for 25-30 minutes, covered.
- Uncover the pot. All of the liquid should have been absorbed by the rice. If there is still a lot of liquid left, cover and continue cooking 5 minutes more.
- Carefully fluff the rice by lifting and flipping over spoonfuls of rice with a large kitchen spoon or a fork. The grains of rice should be fluffy and fully cooked. Sprinkle with fresh chopped cilantro.
- Serve with a fresh salad, tostones, and avocado.