Charlie asked me to make some Puerto Rican Chicken and rice

He gave me the recipes and I spent 3 or 4 days looking for all the ingredients and made it all today. He often asks for something Puerto Rican. I suppose he got exposed to the food while he was in Seattle. If not there, I don't know where. I don't think there are very many places here in Kansas City but I could be wrong.

I cooked the rice in a cast iron Dutch Oven and it got a little too browned on the bottom but I think it will all fit in our rice cooker so it should be easier next time .

 Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)

Prep Time 5 min Cook Time 25 min Total Time 30 min  Servings 8 

Ingredients

• 1 tablespoon olive oil
• 1/3 cup country ham or bacon, diced (optional)
• 1/3 cup sofrito
• 3 cups water or low sodium chicken broth
• 1 ½ tsp sazón con achiote y culantro
• 1 cube chicken bouillon or more if needed
• 2 tbsp tomato paste or 1/3 cup tomato sauce
• 1 teaspoon dried Italian seasoning or oregano either one works
• 1/4 cup fresh cilantro, chopped optional
• 2-3 bay leaves
• 2 tablespoons pimento stuffed olives optional
• 15 ounce can Pigeon Peas (Gandules), drained and rinsed or 2 cups of fresh or frozen
• 2 cups parboiled rice

Instructions

1. Heat your caldero or Dutch oven to medium heat, and add your olive oil, bacon/ham (if using) and sofrito. Stir constantly until fragrant and tender, but not browned, about 4 minutes.
   2. Next add in the Sazon, tomato sauce or paste and chicken bouillon. Stir to combine.
   3. Add in the drained pigeon peas, Italian seasoning or oregano, bay leaves, and water/broth. Add the cilantro and/or olives, if using. Allow the liquid to come up to a boil, and taste it for salt. If it needs more saltiness, add in another chicken bouillon cube. You want this liquid to be highly seasoned, as it will determine the final seasoning of the rice.
   4.Once the mixture is boiling, add the rice. Stir the rice to get it submerged and distribute the pigeon peas throughout.
   5. Cover and allow the rice to absorb all the visible liquid. Once most of the visible surface liquid is absorbed, stir the rice, and cover again. Lower the flame to low, and allow it to steam for 20-25 minutes. It's done with all the liquid is absorbed and the grains are fluffy and fully cooked.
   

Recipe Notes freezes very well, Reheat: Microwave covered saran wrap,fluff

Pollo Asado (Puerto Rican Roast Chicken)

Prep Time 4 hours Cook Time 30 minutes Total 4 hours 30 minutes

Servings 6 people Author Delish D'Lites

Ingredients

4 lb whole roasting chicken or a mixture of chicken legs, thighs, and/or breasts

1/4 cup Achiote oil, canola or olive oil

Juice of 1-2 limes or lemons

3 teaspoons Sazon seasoning with Coriander and Annatto 

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon granulated garlic powder

1 teaspoon ground cumin

1 teaspoon granulated onion powder

1 teaspoon dried oregano

Sofrito Butter

• 1 stick salted butter, melted
• ¼ cup sofrito

Optional Marinade Additions

• 2/3 cup orange juice juice of 2-3 fresh oranges

Instructions

Pollo Asado Recipe

1. Combine the oil, citrus juices and spices in a bowl or measuring cup. Stir to combine.
   2.Place the chicken into a zip top bag or glass container, then pour the marinade all over the chicken. Be sure to thoroughly coat the chicken with the marinade. Cover and place the chicken in the fridge to marinate for a minimum of 4 hours, up to 8 hours.
   3. Preheat your oven or grill to 350 degrees F.
   4. Cook the chicken until a thermometer reads 170°F in the center, about 20-25 minutes per pound. Serve hot.
   

Sofrito Butter Injection (Optional)

1. Melt 1 stick of salted butter in a microwave until melted.
   2.Add 1/2 cup of fresh sofrito, stir to combine.
   
2. 3. After marinating the chicken with the citrus marinade, add the sofrito butter to a flavor injector and inject your pieces of chicken. Roast the chicken per instructions above.
   

Recipe Notes  do not marinade too long. White meat max for 4 hours.