Pollo en Fricase with Arroz con Gandules

Ingredients

• Pollo en Fricase
• 1½ lb bone-in chicken thighs 🍗
• 2 tbsp olive oil 🫒
• 0.25 cup sofrito 🧅🌿🫑
• 1 small onion, sliced 🧅
• 0.5 bell pepper, chopped 🫑
• 2 cloves garlic, minced 🧄
• 1 small potato, peeled and cubed 🥔
• 1 carrot, sliced 🥕
• 0.25 cup tomato sauce 🍅
• 0.5 cup chicken broth 🍗💧
• 0.25 cup pimento-stuffed olives 🫒
• 1 tbsp capers (optional)
• 1 bay leaf 🍃
• 0.5 tsp adobo seasoning
• Salt & pepper to taste 🧂
• Arroz con Gandules
• 1½ cups medium-grain rice 🍚
• 1 can (15 oz) gandules (pigeon peas), drained 🟢
• 0.25 cup sofrito 🧅🌿🫑
• 2 tbsp tomato sauce 🍅
• 2 cups water 💧
• 1½ tsp sazón with achiote 🧡
• Salt to taste 🧂
• 1 tbsp oil 🛢️

Instructions

1. 1For the Pollo en Fricase:
2. 2Season chicken with salt, pepper, and adobo.
3. 3In a large pot, heat olive oil and brown the chicken on all sides. Remove and set aside.
4. 4In the same pot, sauté sofrito, onion, bell pepper, and garlic until fragrant.
5. 5Add tomato sauce, chicken broth, olives, capers, and bay leaf. Stir well.
6. 6Return the chicken to the pot. Add potatoes and carrots.
7. 7Cover and simmer on low heat for 40–50 minutes until chicken is tender and sauce thickens.
8. 8For the Arroz con Gandules:
9. 9In a medium pot, heat oil and sauté sofrito for 2–3 minutes.
10. 10Stir in tomato sauce, sazón, gandules, and rice. Mix well.
11. 11Add water and salt. Bring to a boil.
12. 12Reduce heat to low, cover, and simmer for 25–30 minutes until rice is fluffy and fully cooked.
13. 13Fluff with fork and let rest for 5 minutes before serving.