Puerto Rican Pollo Guisado with Arroz con Gandules

Ingredients

• 800 g bone-in chicken thighs
• 300 g long-grain white rice
• 400 g tinned pigeon peas (gandules)
• 4 tbsp sofrito (shop-bought)
• 200 g tinned chopped tomatoes
• 2 tsp sazón seasoning
• 3 garlic cloves
• 400 ml chicken stock
• 2 tbsp vegetable oil

Method

1. 1

   Season the chicken with sazón, salt and pepper. Heat the oil in a large wide pan over high heat and brown the chicken on all sides for 8 minutes. Remove and set aside.

2. 2

   Add the sofrito and crushed garlic to the pan and cook for 3 minutes until fragrant. Stir in the chopped tomatoes and cook for 2 minutes.

3. 3

   Return the chicken to the pan, pour over half the chicken stock, cover and simmer for 25 minutes until cooked through.

4. 4

   In a separate saucepan, heat 1 tbsp oil and toast the rice for 2 minutes. Stir in the drained pigeon peas, remaining chicken stock and 200ml water. Season, bring to the boil, then cover and cook on the lowest heat for 18 minutes.

5. 5

   Serve the arroz con gandules in deep bowls with the guisado chicken and sauce ladled over.