How To Make Puerto Rican Rice With Pigeon Peas + Chicken (Arroz Con Gandules)

pigeon peas

🥗Healthier: lentils

💰Cheaper: canned peas

Lentils are high in protein and cheaper than fresh pigeon peas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

ham

🥗Healthier: turkey ham

💰Cheaper: smoked sausage

Turkey ham is leaner, while smoked sausage is often less expensive.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is generally cheaper.

Pour sofrito over bone-in, skin off chicken thighs.

Season both sides of the chicken liberally with salt and pepper, and add onion and garlic powder.

Preheat the pan and add a little oil to the bottom until it sizzles.

Sear the chicken in the pan until it gets good color on both sides, but do not cook it all the way through.

Remove the chicken from the pan and add bell peppers and red onion, seasoning with salt and pepper.

Add garlic, sazon, turmeric, and oregano to the vegetables in the pan.

Toast the rice in the mixture of vegetables and spices.

Add saffron to the rice while toasting.

Add pigeon peas and chicken stock to the pan.

Nestle the chicken back into the mixture.

Put the pan in the oven at 350 to 375 degrees Fahrenheit for about 25 to 35 minutes, or until all the water has evaporated and the rice is tender.

Serve with sweet plantains and extra cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary