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Arroz con Gandules y Pollo Asado Recipe

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This recipe for Arroz con Gandules y Pollo Asado is from 7th Grade Health & Cultural Sharing Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 cups long grain Rice
• 2 to 3 TBSNS oil
• Medium onion, diced
• Medium long (banana) pepper, diced
• 2 cloves of garlic, chopped or smashed in the pilon
• Culantro leaves (maybe two large) or cilantro
• Pimento Olives from a jar, maybe 6 sliced round
• 1 tspn capers
• 1 tspn oregano
• Ό lb. of cooking ham
• 1 16 oz can of green pidgeon peas (could be fresh or frozen)
• 3-1/2 cups of water
• ½ tspn of salt
• Ό tspn black pepper
• 1 small can of tomato sauce
Directions:
Directions:
In the oil in a deep, caldero (heavy pot), stir fry onion, pepper, garlic, cilantro, olives, capers, oregano, and ham. Add the tomato sauce and cook for about 10 minutes on low flame uncovered. Add pidgeon peas, rice and water. Add salt and pepper and stir. Bring to a boil, cover and cook until rice is done – maybe 25 minutes. It’s done when the heart of the rice is soft.
Chicken

You can use chicken wings, or thighs, or any part of the chicken or the whole chicken. Season with adobo inside and outside and underneath the skin. Bake in a 325° oven allowing 20 minutes per pound.
Personal Notes:
Personal Notes:
It is my mother’s favorite dish.

 

 

 

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