POLLO CON GANDULES A LA SARTéN
El pollo se viste de gala con el riquísimo sabor de los gandules. Prueba esta receta a la sartén y comprueba su exquisito sabor.
Provided by My Food and Family
Categories Cocina internacional
Time 40m
Yield 6 porciones
Number Of Ingredients 9
Steps:
- Cocina el tocino, la cebolla y el sofrito en una sartén grande a fuego medio-alto, durante 5 minutos o hasta que el tocino esté casi crujiente. Agrega el pollo a la sartén; dora por todos lados.
- Agrega la salsa de tomate y el caldo a la sartén y revuelve; haz hervir. Agrega el arroz y los gandules. Haz hervir; tapa.
- Reduce el fuego a bajo; mantén un hervor suave durante 20 minutos o hasta que el pollo se haya cocido bien y el arroz esté tierno. Espolvorea con el queso antes de servir.
Nutrition Facts : Calories 660, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARROZ CON GANDULES (RICE WITH PIGEON PEAS)
This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric. This is a great recipe...everyone who tries it raves about it. It's worth hunting for the ingredients...I guarantee it!
Provided by rdmontes
Categories Long Grain Rice
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, fry salt pork in olive oil until halfway done; add ham and continue frying.
- Add rice and sauté until rice is browned.
- Add about ¾ cup to 1 cup sofrito (more or less to taste), tomato sauce and canned tomatoes.
- Add gandules (drained and rinsed) and 4 cups of water.
- Add olives and capers, cumin, oregano, salt and pepper to taste and bijol (for color).
- Cook uncovered over medium-high heat 10 minutes, then cover, lower heat and continue cooking 15-20 minutes until done.
- Sofrito: Blend 1 Bunch Cilantro, 1 red pepper, 1 onion, 1 green pepper and 1 head garlic in blender until smooth. (Leftover Sofrito can be freezed and used in beans, soups, etc.).
Nutrition Facts : Calories 633.3, Fat 14, SaturatedFat 4.8, Cholesterol 22.3, Sodium 755.1, Carbohydrate 104.7, Fiber 12.2, Sugar 5.6, Protein 22.7
ARROZ CON GANDULES RECIPE BY TASTY
A traditional Puerto Rican dish, arroz con gandules is rice cooked with green pigeon peas. This orange-hued dish is full of flavor from the herby, peppery sofrito and pairs nicely with stewed chicken, pork, or red beans. Don't worry if the bottom layer burns a bit as you finish cooking the rice--this crispy layer is called pegao and is one of the best parts of the dish!
Provided by Tikeyah Whittle
Categories Sides
Time 1h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
- Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
- Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
- Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
- Serve the arroz con gandules warm alongside dishes of your choice.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 48 grams, Fat 50 grams, Fiber 11 grams, Protein 7 grams, Sugar 6 grams
ARROZ CON GANDULES
Arroz con gandules is a combination of rice and pigeon peas cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. I make a whole pot of arroz con gandules at least once a month just for me. I eat it all week long with nothing but lots of hot sauce. This rice dish is a must for all family events, gatherings or even a day at the beach.
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Rinse the rice with cold water, drain and set aside.
- Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
- Before serving, fluff the rice and add the cilantro.
EASY ARROZ CON GANDULES
Latin rice and pigeon pea main dish can be made with other peas or beans.
Provided by Valerie Serao
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Place green peppers, onion, garlic and cilantro in a blender or food processor, puree. This mixture is called soffrito, it is your seasoning base. It can be stored in an airtight container and refrigerated for up to 2 weeks or frozen for up to 6 months.
- Place 3 tablespoons olive oil and 6 tablespoons soffrito in an 8 quart saucepan. Cook for 3 or 4 minutes to release oils.
- Pour one can of tomato sauce and the Spanish seasoning packet into the saucepan, mix well. Add 3 cups rice to the mixture and stir until the rice is coated.
- Stir pigeon peas into the mixture and add boiling water. Cover the pot with aluminum foil and a pot lid. Reduce heat to simmer and cook 45 minutes or until rice is tender.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 42 g, Fat 4.9 g, Fiber 5.6 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 400.3 mg, Sugar 2.3 g
ASOPAO DE POLLO
This traditional Puerto Rican chicken and rice stew is filling and flavorful.
Provided by The Gruntled Gourmand
Categories World Cuisine Recipes Latin American Caribbean
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Season chicken thighs with black pepper and adobo seasoning.
- Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
- Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
- Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 55.2 g, Cholesterol 130.6 mg, Fat 17.7 g, Fiber 5.2 g, Protein 38.1 g, SaturatedFat 3.1 g, Sodium 2149.1 mg, Sugar 7.5 g
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