Also known as chicken with rice and peas, arroz con pollo y gandules is a popular, filling meal for lots of families. Gandules are small green peas that are traditionally used in many Puerto Rican dishes. They have roughly 20 grams of protein in one serving which is fantastic for your health.
Recipe from At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours, By Natalie Morales
- 1 (4-5 lbs) whole chicken, cut into eight pieces, skin on
- salt and freshly ground black pepper
- 2 tbsp extra virgin olive oil
- 1 medium Spanish onion, minced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with juices
- 1 tbsp tomato paste
- 1 packet of coriander and annatto spices
- 1 tsp hot sauce
- 1 bay leaf
- 1/2 tsp ground cumin
- pinch of saffron
- 3 cups chicken broth
- 1 cup dry white wine
- 2 cups short-grain white rice
- 1 (15 oz) can gandules, drained and rinsed
- chopped fresh parsley (for garnish)
1. Preheat oven to 400°F.
2. Season the chicken with salt and pepper. In a deep oven-safe, or cast iron, skillet, heat the olive oil over medium heat. Add the chicken and cook, stirring frequently until browned on both sides (about 10 minutes total). Remove the chicken from the pan and set aside.
3. Add onion and garlic to the skillet and cook, stirring until softened, for about five minutes.
4. Add the tomatoes with their juices, tomato paste, culantro y achiote, bay leaf, cumin, and saffron. Simmer while stirring for five minutes.
5. Add broth and wine and bring to a boil. Stir in rice and cook for five minutes. Add the chicken and gandules into the skillet.
6. Transfer to the oven and bake uncovered for about 30 minutes until the rice is cooked or the liquid is absorbed. Serve on a large plate and garnish with parsley.
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