Whether you’re in Universe 42 or 1610, arroz con pollo (or gandules) will always hit the spot!
Ingredients
Sofrito Ingredients:
1 large yellow onion, quartered
1 medium green bell pepper, roughly chopped
1 cubanelle pepper, seeds removed
3-4 Aji dulce peppers (Sweet peppers), seeds removed
6 cloves garlic, peeled
1 Cup cilantro stems + leaves (packed)
¾ Cup culantro leaves (packed)
Arroz con Gandules Ingredients:
¼ cup neutral oil
8 oz country ham or smoked pork shoulder
½ cup Sofrito (see recipe above)
½ cup pitted green olives
¼ cup pimentos, chopped
Optional: 1 tsp capers
1 ½ tsp Sazon (with achiote)
1 tsp ham concentrate powder
1 bay leaf
¾ tsp adobo seasoning
½ tsp freshly ground black pepper
½ tsp kosher salt + more to taste
2 Cups medium grain rice, rinsed in cold water + drained
½ Cup tomato sauce
1 (15-oz) can gandules (liquid included)
2- 2 ½ Cups water
Arroz con Pollo Ingredients:
3-4 chicken drumsticks
1 lb boneless skinless chicken thighs, cubed
1 tsp kosher salt + more to taste
¼ cup neutral oil
½ yellow onion, diced
¼ Cup Sofrito (see recipe above)
½ Cup pitted green olives
¼ cup pimentos
2 tsp sazon (with achiote)
½ tsp dried oregano
½ tsp freshly ground black pepper
1 bay leaf
1 cube chicken bouillon
½ Cup tomato sauce
2 ½ Cups medium grain rice, rinsed + drained
3 - 3 ½ Cups water
Optionally: 2 tsp annatto/achiote powder
To garnish: lime wedges + cilantro
Method
Sofrito Method:
Combine all of the ingredients in a food processor.
Pulse until the mixture is finely ground and homogenous.
Arroz con Gandules Method:
Preheat oil in a large dutch oven or caldero over medium-high heat. Add ham and cook for 4-5 minutes or until beginning to brown.
Add the sofrito, green olives, pimentos, and capers. Cook the vegetables for 1-2 minutes.
Stir in the spices and ham concentrate to the pot. Cook for 1-2 minutes to toast the spices.
Stir in the rice and cook for 30 seconds - 1 minute, then add 2 cups of water, tomato sauce, and the gandules.
Bring the mixture to a simmer, then reduce the heat to medium-low and cover the pot with aluminum foil and the lid. Cook until the rice is about 80% cooked. Stir the rice from the bottom of the pot to the top, then replace the lid and continue cooking until the rice is done. If the rice becomes too dry, add more water as necessary.
Turn off the heat and once again, stir the rice dish from the bottom to the top. Replace the lid over the pot and let rest for 5-10 minutes before serving.
Serve with lime wedges and cilantro.
Arroz con Pollo Method:
Heat the oil over medium high heat. Add the chicken and cook until well browned on all sides, 8-10 minutes. Remove the chicken from the pot and set aside.
Add the onion to the pot and cook until translucent, about 4-5 minutes.
Add the sofrito to the pot and cook for another 1-2 minutes.
Add the olives, pimentos, and seasonings to the pot and stir to combine. Cook the mixture for 3-4 minutes.
Add the rice and cook for 30 seconds - 1 minute.
Add the chicken back to the pot and stir to combine.
Stir in the tomato sauce and 3 cups of water, then bring the mixture back to a simmer. Optionally, stir in annatto powder for a more vivid color.
Cover the pot with the lid and reduce the heat to low. Cook until the rice is about 80% cooked, about 10-12 minutes. Stir the rice from the bottom of the pot to the top, then replace the lid and continue cooking until the rice is done. If the rice becomes too dry, add more water as necessary.
Turn off the heat and once again, stir the rice dish from the bottom to the top. Replace the lid over the pot and let rest for 5-10 minutes before serving.
Serve with lime wedges and cilantro.