Pigeon peas. Small grayish-green legume, essential in Puerto Rican, Dominican, and Caribbean cooking. Canned is easiest — Goya or Iberia carry them.

Same as arroz con habichuelas?

Different. Arroz con habichuelas uses beans (red, black, pinto). Arroz con gandules uses pigeon peas specifically. Similar feel, different flavor profile.

Best chicken pairing?

Whole roasted chicken with skin, seasoned with adobo and oregano. Or roasted thighs — juicier than breast.

How many does it serve?

This recipe feeds 6-8 as a main. It's a Sunday dish, big-family food. Leftovers hold 3 days in the fridge and reheat great.

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Season 01 - Dinner / S01D10

Pigeon Peas and Rice with Roasted Chicken

Name: Pigeon Peas and Rice with Roasted Chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6
Ingredients: For the Pigeon Peas & Rice (Arroz con Gandules):; 2 tbsp olive oil; ½ cup sofrito (homemade or store-bought); ½ small onion, diced; ½ green bell pepper, diced; 2 cloves garlic, minced; 1 can (15 oz) pigeon peas (gandules), drained & rinsed; 2 cups long-grain white rice; 3 cups chicken broth or water; ½ tsp ground cumin; ½ tsp smoked paprika; ½ tsp oregano; 1 packet Sazón con achiote; ½ cup tomato sauce; ¼ cup chopped fresh cilantro; ½ cup diced ham or bacon (optional); For the Roasted Chicken:; 1 whole chicken (or 4-6 bone-in, skin-on chicken thighs); 2 tbsp olive oil or melted butter; 1 tbsp adobo seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; ½ tsp oregano; ½ tsp salt & black pepper; Juice of 1 lime

Prep: 30 minutesCook: 1 hourTotal: 1 hour 30 minutes

Story

The sound of laughter and music filled the air as Don Luis entered his Tía Isabel’s house. It was Sunday, and like every weekend, the family gathered around the wooden table for a feast. 🏡✨ In the kitchen, a pot of arroz con gandules simmered, the rich aroma of sofrito, spices, and tender pigeon peas filling the room. Beside it, Tía Isabel basted a golden, juicy roasted chicken. “Mijo,” she said with a wink, “the secret is patience… and a touch of sazón.” 😌🔥 When the food hit the table, the first bite was pure comfort—fluffy, flavorful rice paired with tender, seasoned chicken. It was the kind of meal that brought everyone together. Now, it’s time to bring this heartwarming Puerto Rican tradition to your kitchen! 🍛🍗✨

Don Luis tips

Dried pigeon peas soaked overnight or canned drained. Frozen fresh works too.
The sofrito carries all the flavor. Onion, garlic, ají dulce, cilantro, bell pepper — all finely chopped and sautéed before the rice.
Sazón with achiote is for the golden-yellow color, not the flavor — the flavor comes from the sofrito.
Roast the chicken in a separate pan, not on top of the rice. Keeps the rice from getting greasy and the chicken skin crispy.

Ingredients

For the Pigeon Peas & Rice (Arroz con Gandules):
2 tbsp olive oil
0.5 cup sofrito (homemade or store-bought)
0.5 small onion, diced
0.5 green bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) pigeon peas (gandules), drained & rinsed
2 cups long-grain white rice
3 cups chicken broth or water
0.5 tsp ground cumin
0.5 tsp smoked paprika
0.5 tsp oregano
1 packet Sazón con achiote
0.5 cup tomato sauce
0.25 cup chopped fresh cilantro
0.5 cup diced ham or bacon (optional)
For the Roasted Chicken:
1 whole chicken (or 4-6 bone-in, skin-on chicken thighs)
2 tbsp olive oil or melted butter
1 tbsp adobo seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
0.5 tsp oregano
0.5 tsp salt & black pepper
Juice of 1 lime

Instructions

11️⃣ Prepare the Rice (Arroz con Gandules):
21️⃣ Sauté the Base – Heat olive oil in a large pot over medium heat. Add sofrito, onion, bell pepper, and garlic. Stir until fragrant. 🧄🔥
32️⃣ Build Flavor – Add tomato sauce, cumin, paprika, oregano, Sazón, and ham or bacon (if using). Cook for 2-3 minutes. 🍅✨
43️⃣ Simmer – Stir in pigeon peas, rice, and chicken broth. Bring to a boil, cover, and reduce heat to low. Cook for 20-25 minutes, until rice is tender. 🍚🔥
54️⃣ Fluff & Finish – Remove from heat, let rest for 5 minutes, then fluff with a fork. Stir in fresh cilantro. 🌿🍚
62️⃣ Roast the Chicken:
71️⃣ Season the Chicken – Rub olive oil or melted butter over the chicken. Mix adobo, garlic powder, onion powder, paprika, oregano, salt, and pepper, and coat the chicken evenly. Squeeze lime juice over the top. 🍋🔥
82️⃣ Roast – Preheat oven to 375°F (190°C). Place chicken on a baking sheet and roast for 40-50 minutes (or until internal temp reaches 165°F). Baste occasionally for juiciness. 🔥🍗
93️⃣ Rest & Serve – Let chicken rest for 5-10 minutes before serving. Pair with pigeon peas & rice for a full Puerto Rican feast. 🍛💛

Frequently asked questions

What are gandules?: Pigeon peas. Small grayish-green legume, essential in Puerto Rican, Dominican, and Caribbean cooking. Canned is easiest — Goya or Iberia carry them.
Same as arroz con habichuelas?: Different. Arroz con habichuelas uses beans (red, black, pinto). Arroz con gandules uses pigeon peas specifically. Similar feel, different flavor profile.
Best chicken pairing?: Whole roasted chicken with skin, seasoned with adobo and oregano. Or roasted thighs — juicier than breast.
How many does it serve?: This recipe feeds 6-8 as a main. It's a Sunday dish, big-family food. Leftovers hold 3 days in the fridge and reheat great.

About the narrator

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Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.

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