How to Make Puerto Rican Asopao de Gandules - Easy Puerto Rican Recipe

gandules

🥗Healthier: black-eyed peas

💰Cheaper: canned peas

Black-eyed peas provide a similar texture and flavor.

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a healthier protein option, while pork can be a cheaper alternative.

Soak dried gandules overnight or use two 16-ounce jars of canned gandules.

Peel and grate the plantains using a hand grater.

In a bowl, mix grated plantains with 1 tablespoon of olive oil, salt, and flour to form a loose dough.

Shape the dough into small balls about 1 tablespoon in volume.

In a large pot over medium-low heat, add olive oil and chicken wings; cook for 10-15 minutes until the skin is falling off.

Add chopped onions and garlic to the pot and sauté until translucent.

Stir in sofrito, tomato sauce, olives, and adobo; let simmer for 2-3 minutes.

Add squash, rice, and gandules to the pot.

Pour in chicken broth and water, stir to combine, and gently add the plantain balls.

Cover and bring to a boil over medium-low heat, checking occasionally to add water if needed.

Cook until squash is fork-tender and gandules are cooked through; adjust salt as needed.

For a thicker consistency, cook uncovered on high for a bit to evaporate excess water.

Add fresh chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level: