I altered this recipe in two ways. First I used more chicken than called for. I used 5 small thighs and three breasts. Secondly, I used a complete massive can of tomato sauce. Sounds such as you didn’t cook it lengthy sufficient or had your heat too low. I’ve never had an issue using white rice.
Send us feedback if you have any questions/comments. This is a tremendous recipe!
Blessings to you and your liked ones, and one of the best of health during this difficult time for us all. Made this tonight and the husband and I both loved it.
I’ve by no means seen this all made in a single pan! My mom’s arroz con gandules/chicken is certainly one of my favorite comfort foods. I will definitely have to try making my own sazon too! �� Badia does make one without MSG if you’re on the lookout for a straightforward various — simply nearly as good because the goya original. Thanks on your comment, Bridget! So glad you liked this one (and agreed – I do advocate pigeon peas as a primary choice if they’re available). Regular staple in my home with 3 little girls all excited to see it hit the desk.
I used a complete cut up hen, 4lb. I was not precisely accurate with measurements. So glad you two love it! Just made your recipe this evening. I’ve tried three of your recipes thus far. So joyful to hear that, Cory! One of my all-time favorites.
I had fresh bone in/skin on chicken thighs to use, I baked the chicken at first at 425 for 18 minutes. I needed crispy chicken skin.
(If you do not have a skillet a big pot may also work very well!) Once oil is hot, add in rooster and season with slightly extra salt and pepper. Cook till browned 4-5 minutes, then flip and and cook a further 4-5 minutes. Remove from pan and transfer to a plate. Used the olives, as well as the jalapeño. My husband and I will add this to our collection of favourite recipes. The next evening we shredded the leftover hen and made tacos and served the rice on the side. Loved the seasonings–and also the scrumptious leftovers.
While the rooster was marinating, I cooked the brown rice in my rice cooker on the “white” rice setting. I then added it to the recipe just sexy puerto rican women like I would raw white rice . I also added a complete drained can of pigeon peas.
When I was young, we mainly lived off rice and beans. Don’t get me incorrect, my mother made lots of of recipes, but that was the one I remembered essentially the most. I used an entire onion and would add mushrooms to this use the the entire tin tomatoe sauce with another 1/4 cup of rice. My whole household liked this recipe.
I plan to make this for dinner, however I simply had a quick question. I even have a jar of recaito/culantro in my pantry. If I use that, am I substituting it for the cilantro, pepper, and onion since all of that is in it? And how much of it should I use for this recipe? Thanks a lot in your help! I can’t wait to do this. I’m glad that worked out with your rice cooker.
This dish is amazing and might be a daily in my meal rotation any longer. I made modifications to accommodate what elements I had readily available, no jalapeño, no olives, no coriander. I used further bell peppers and onion and paella rice . I used brown basmati rice with great success.