Arroz Con Pollo Y Gandules (Rice With Chicken & Pigeon Peas)

Arroz Con Pollo Y Gandules ready to eat!
Arroz Con Pollo Y Gandules ready to eat!
 Part I ingredients
Part I ingredients
 Part II ingredients
Part II ingredients
 Chicken sprinkled liberally with Adobo all purpose seasoning.
Chicken sprinkled liberally with Adobo all purpose seasoning.
 Chicken should be cooked to about 90% the cook time with the rice will do the rest!
Chicken should be cooked to about 90% the cook time with the rice will do the rest!
 Soffritto with Gandules ready to spa with the rice and chicken!
Soffritto with Gandules ready to spa with the rice and chicken!
 Arroz Con Pollo Y Gandules ready for plating!
Arroz Con Pollo Y Gandules ready for plating!
 With Gandules you really don't need to add red Beans, but heck I like them! Also added is Tostones (fried plantains) hubs for another day!
With Gandules you really don't need to add red Beans, but heck I like them! Also added is Tostones (fried plantains) hubs for another day!

Arroz Con Pollo Y Gandules

At the heart of every great Puerto Rican or Spanish rice dish is Soffritto, and the heart and soul of every great Paella is an Arroz Con Pollo! A Paella is just an Arroz Con Pollo With "extra" goodies, like muscles, artichoke hearts, shrimp, chorizo, and even lobster. In Puerto Rico and most countries, Paellas are a very festive and expensive food that are only consumed on very rare occasions. Not so for the Arroz Con Pollo, it is a daily staple that is very tasty and and full of nutrition, yet economical enough to be eaten on a daily basis.

Ingredients

9 Chicken Pieces of Drumsticks & thighs

3 cups of converted long grain white rice

6 cups of chicken broth

1 large onion diced

1/2 tbs. of minced garlic

21 finely sliced green pitted olives

2 tbs. large capers

Adobo all purpose seasoning by Goya (found at most international food isles at your grocery store)

4 tbs. of salsa

2 Sazon flavor packs with culantro and achiote

1 can 15oz. of Goya gandules ( pigeon peas)

5 tbs. extra virgin olive oil

1/8 tsp. salt

1/8 tsp.pepper

Directions

Rinse off chicken pieces then pat dry with a paper towel. Take two ounces of olive oil and brush on the chicken or use a large bag place oil oil inside, put in chicken and shake. Sprinkle a light coating of Adobo all purpose seasoning on both sides of all the chicken pieces. Then place chicken in a skillet and brown over a medium heat until they are about 90% done, then turn off heat and set aside.

Next take the can of Goya gandules and put in a small pot with one can of water and bring to a boil. After they come to a boil, put on a lid and lower the heat and let simmer about 5 minutes and then strain and rinse off gandules. In a large skillet put 3 tablespoons olive oil put heat on medium, put in one large chopped onion. Next add 1/2 tables spoon minced garic, then add strained gandules. Cook together, tossing and turning 2 to 3 minutes until the onion is transparent, then add 21 sliced olives and 2 tablesoons of capers. The add four tables spoons salsa,1/8 teaspoon salt and 1/8 teaspoon pepper and one Goya flavor pack mix well and then turn off heat and set aside.

In a large pot place 6 cups of chicken broth and one Goya flavor pack put on lid and bring to a boil. Then put on simmer (the following should be done quickly and replacing the lid to keep in as much steam as possible), Measure 3 cups of rice dump in level rice with a large spoon below the water line. Next add the soffritto(the onion gandule mixture) on top of the rice.Then add all of the chicken pieces on top of the soffritto, replace the lid and let simmer on low heat for 25 minutes. After 25 minutes hold lid on with pot holders and drain any excess water in the sink, then let rest 10 minutes with lid on. Next pull out chicken with thongs and mix up rice real good, put chicken in and serve!


Other Nifty@50 Recipes

Chicken & Cheese Enchilada Casserole

Spanish Rice & Refried Beans

Super Quick Chicken Quesadillas

Classic Cuban Sandwich & Black Bean Soup

Farmer's Breakfast Casserole

Jalapeno Meatloaf

Cuban Ham & Egg Melt Breakfast Sandwich

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Comments 10 comments

oceansnsunsets profile image

oceansnsunsets 6 years ago from The Midwest, USA

Mmmm, Arroz con Pollo. Sounds so good, thank you for sharing, you have great hubs.


nifty@50 profile image

nifty@50 6 years ago Author

Thanks oceansnsunsets for checking out my hub! This meal is one of many combinations of rice and gandules or rice and beans or both! The chicken broth is key because it ties the chicken and rice together!


Money Glitch profile image

Money Glitch 6 years ago from Texas

Mummmmm, sounds nice and spicy, but really yummy. I love chicken and rice dishes. Nifty@50, you have some great recipes here. Thanks for sharing them.


nifty@50 profile image

nifty@50 6 years ago Author

You're welcome Money Glitch! Right now I'm concentrating on Hispanic recipes, but in the future I would like to try some Italian & Chinese dishes!


tonymac04 profile image

tonymac04 6 years ago from South Africa

Wonderful recipe! I love chicken and rice too and this will definitely be tried out soon. Bookmarked, of course!

Love and peace

Tony


nifty@50 profile image

nifty@50 6 years ago Author

Arroz con Gandules can be done as in this recipe with chicken broth to go with chicken, but it can also be made with beacon and ham and a Goya ham flavor pack to go with Pasteles or Pork loin. Any way you make it, it is wonderful! Thanks tonymac04 for your post!


Nelson 5 years ago

The recipe is great but gandules is not chick peas its pigeon peas.


nifty@50 profile image

nifty@50 5 years ago Author

Thanks Nelson, for your post! You are absolutely right, chick peas are Garbanzo beans and not Gandules. I will re-edit thanks!


sam 5 years ago

Thank you! My abuelita and madre made this for me so often when I was young. This recipe is the closest I have ever come to replicating it :)

I will make this many more times!


nifty@50 profile image

nifty@50 5 years ago Author

Thanks sam, for kind words & post! My Dad gave me the basic soffritto recipe which I have modified using picante sauce instead of tomato paste. Cooking is a learning experience and recipes should be evolving and improving. Your Grandma's & Mom's recipes should be passed on to your children, who will fondly remember your recipe! Take care & God bless!

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