Spanish Cast Iron Chicken and Rice: Pollo y Arroz Con Gandules

masa harina

🥗Healthier: whole grain masa harina

💰Cheaper: cornmeal

Whole grain masa harina offers more fiber and nutrients, while cornmeal is often less expensive.

filling (meat, cheese, or vegetables)

🥗Healthier: lean turkey or beans

💰Cheaper: pork

Lean turkey is lower in fat, while pork can be a more budget-friendly option.

Chop up an onion and some garlic.

Heat an enameled cast iron Dutch oven.

Add chicken pieces to the pot and brown both sides.

Season both sides of the chicken with salt and pepper.

Add chopped onions and garlic to the pot and cook until onions are soft.

Mix in Sofrito, adobo, ceson, cumin, cilantro, and parsley to create a sauce.

Stir everything together in the pot.

Cover the pot and heat at low to medium heat for 90 minutes.

Uncover the pot and let it simmer for another hour to reduce the sauce and finish cooking the chicken.

Prepare a roux by purifying the safo and adding tomato paste.

Add more oil to thin the roux and mix in spices.

Stir in a can of pigeon peas.

Add 2 cups of rice and mix everything together.

Add 4 cups of water and stir to mix.

Cover the pot and bring it to a boil.

Once boiling, cover the pot again, turn down the heat, and let it simmer for 20 minutes.

Stir the sauce to thicken it before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens