Pollo Guisado with Arroz con Gandules and Tostones

A comforting Puerto Rican stewed chicken, rich with sofrito and spices, served with flavorful rice and pigeon peas, and crispy fried green plantains.

• Prep: 30 min
• Cook: 55 min
• Total: 1 hr 25 min
• Servings: 3
• Cuisine: Puerto Rican
• Difficulty: Easy
• Cost: $6.15/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• sauté
• boil
• fry
• comfort food
• classic

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
• 1 teaspoon salt (divided)
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 green bell pepper (large, diced)
• 0.5 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 8 ounce tomato sauce
• 1 teaspoon dried oregano
• 0.5 teaspoon ground cumin
• 1 package Sazón with achiote
• 1 cup chicken broth
• 1 bay leaf
• 1.5 cup long grain white rice (uncooked)
• 15 ounce pigeon peas (drained and rinsed)
• 1 green plantain
• 2 cup vegetable oil (for frying)
• 1 cup water

Instructions

1. Season chicken pieces with 1/2 teaspoon salt and black pepper.
2. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and brown on all sides for 5-7 minutes. Remove chicken and set aside.
3. Add green bell pepper, yellow onion, and minced garlic to the pot. Sauté for 5 minutes until softened, stirring occasionally.
4. Stir in tomato sauce, dried oregano, ground cumin, and Sazón with achiote. Cook for 2 minutes, stirring.
5. Return chicken to the pot. Add chicken broth and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes, or until chicken is tender.
6. While chicken simmers, prepare the Arroz con Gandules: In a medium saucepan, combine long grain white rice, drained pigeon peas, 1 1/2 cups water, and the remaining 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes, or until water is absorbed and rice is tender. Let stand covered for 5 minutes.
7. Prepare the Tostones: Peel the green plantain and cut it into 1-inch thick slices. Heat 2 cups vegetable oil in a deep skillet or pot to 350°F. Fry plantain slices in batches for 3-4 minutes per side, until lightly golden.
8. Remove plantain slices and flatten each one with a tostonera or the bottom of a heavy glass. Return flattened plantains to the hot oil and fry again for 1-2 minutes per side, until golden brown and crispy. Drain on paper towels and sprinkle with a pinch of salt.
9. Discard bay leaf from Pollo Guisado. Serve chicken stew hot with Arroz con Gandules and Tostones.

Notes

Leftovers of Pollo Guisado and Arroz con Gandules store well in the refrigerator for up to 3 days. Tostones are best enjoyed fresh.

Nutrition (per serving)

• Calories: 1030
• Protein: 61.4 g
• Carbohydrates: 130.2 g
• Fat: 33.2 g
• Fiber: 11.8 g
• Sodium: 5224 mg
• Saturated Fat: 5.9 g
• Sugar: 17.8 g
• Cholesterol: 192 mg