How Not To Make Puertorican Pegao Gordon Ramsay Style

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and often less expensive.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

Paprika provides a similar flavor profile.

Welcome the viewers and introduce the dish, correcting the name from 'pig out' to 'peg out'.

Critique Gordon Ramsay's method and emphasize that peg out is not made with leftover rice.

Slice onions, ensuring they are not too thin to avoid burning.

Use leftover roasted chicken, season it lightly, and place it in a cast iron pan to crisp up.

Critique the lack of seasoning on the chicken, suggesting the use of adobo, sazon, and sofrito for color.

Remove the chicken once crispy and add onions, garlic, and spicy sausage to the pan.

Caramelize the onions and garlic with the sausage, ensuring to keep the heat high for crispiness.

Season the mixture generously with salt and ensure it is well-cooked and flavorful.

Add the chicken back to the pan, keeping it chunky and not too small.

Heat the pan again and add oil to fry the rice, ensuring the oil is piping hot.

Spread the rice in the pan and press it down to get it crispy, almost to the point of overcooking it.

Critique the method, suggesting it resembles 'man postiao' rather than peg out, and emphasize the importance of sofrito and adobo.

Add the chicken, onions, and sausage mixture to the rice and press it down to combine.

Fry eggs in a non-stick pan, flavoring them with garlic and local pepper.

Add butter to the rice for flavor and to help it brown.

Once the butter melts, crack the eggs into the pan and cook them, incorporating cilantro for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary