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ARROZ CON POLLO INSPIRED BY SPIDER-MAN: INTO THE SPIDERVERSE
331,621 views Whether you’re in Universe 42 or 1610, arroz con pollo (or gandules) will always hit the spot!
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INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Sofrito
1 large yellow onion, quartered
1 medium green bell pepper, roughly chopped
1 cubanelle pepper, seeds removed
3 ½ Aji dulce peppers (Sweet peppers), seeds removed
6 cloves garlic, peeled
1 cup cilantro stems + leaves (packed)
¾ cup culantro leaves (packed)
For the Arroz con Gandules
¼ cup neutral oil
8 oz country ham or smoked pork shoulder
½ cup Sofrito (see recipe above)
½ cup pitted green olives
¼ cup pimentos, chopped
1 tsp Optional: capers
1 ½ tsp Sazon (with achiote)
1 tsp ham concentrate powder
1 bay leaf
¾ tsp adobo seasoning
½ tsp freshly ground black pepper
½ tsp kosher salt + more to taste
2 cup medium grain rice, rinsed in cold water + drained
½ cup tomato sauce
1 can (15 oz) gandules (liquid included)
2 cup water
For the Arroz con Pollo
3 ½ chicken drumsticks
1 lb boneless skinless chicken thighs, cubed
1 tsp kosher salt + more to taste
¼ cup neutral oil
½ yellow onion, diced
¼ cup Sofrito (see recipe above)
½ cup pitted green olives
¼ cup pimentos
2 tsp sazón (with achiote)
½ tsp dried oregano
½ tsp freshly ground black pepper
1 bay leaf
1 cube chicken bouillon
½ cup tomato sauce
2 ½ cup medium grain rice, rinsed + drained
3 ¼ cup water
2 tsp Optionally: annatto/achiote powder
To garnish: lime wedges + cilantro
TOOLS
Babish Dutch Oven
Babish Measusring Cups and Spoons set
Babish Everyday Pan
DIRECTIONS
1.
For the Sofrito
1.
Combine all of the ingredients in a food processor.
1 large yellow onion, quartered
1 medium green bell pepper, roughly chopped
1 cubanelle pepper, seeds removed
3 ½ Aji dulce peppers (Sweet peppers), seeds removed
6 cloves garlic, peeled
1 cup cilantro stems + leaves (packed)
¾ cup culantro leaves (packed)
2.
Pulse until the mixture is finely ground and homogenous.
3.
For the Arroz con Gandules
1.
Preheat oil in a large dutch oven or caldero over medium-high heat. Add ham and cook for 4-5 minutes or until beginning to brown.
¼ cup neutral oil
8 oz country ham or smoked pork shoulder
2.
Add the sofrito, green olives, pimentos, and capers. Cook the vegetables for 1-2 minutes.
½ cup Sofrito (see recipe above)
½ cup pitted green olives
¼ cup pimentos, chopped
1 tsp Optional: capers
3.
Stir in the spices and ham concentrate to the pot. Cook for 1-2 minutes to toast the spices.
1 ½ tsp Sazon (with achiote)
1 tsp ham concentrate powder
1 bay leaf
¾ tsp adobo seasoning
½ tsp freshly ground black pepper
½ tsp kosher salt + more to taste
4.
Stir in the rice and cook for 30 seconds - 1 minute, then add water, tomato sauce, and the gandules.
2 cup medium grain rice, rinsed in cold water + drained
½ cup tomato sauce
1 can (15 oz) gandules (liquid included)
2 cup water
5.
Bring the mixture to a simmer, then reduce the heat to medium-low and cover the pot with aluminum foil and the lid. Cook until the rice is about 80% cooked. Stir the rice from the bottom of the pot to the top, then replace the lid and continue cooking until the rice is done. If the rice becomes too dry, add more water as necessary.
6.
Turn off the heat and once again, stir the rice dish from the bottom to the top. Replace the lid over the pot and let rest for 5-10 minutes before serving.
7.
Serve with lime wedges and cilantro.
To garnish: lime wedges + cilantro
8.
For the Arroz con Pollo
1.
Heat the oil over medium high heat. Add the chicken and cook until well browned on all sides, 8-10 minutes. Remove the chicken from the pot and set aside.
3 ½ chicken drumsticks
1 lb boneless skinless chicken thighs, cubed
1 tsp kosher salt + more to taste
¼ cup neutral oil
2.
Add the onion to the pot and cook until translucent, about 4-5 minutes.
¼ cup neutral oil
½ yellow onion, diced
3.
Add the sofrito to the pot and cook for another 1-2 minutes.
¼ cup Sofrito (see recipe above)
4.
Add the olives, pimentos, and seasonings to the pot and stir to combine. Cook the mixture for 3-4 minutes.
½ cup pitted green olives
¼ cup pimentos
2 tsp sazón (with achiote)
½ tsp dried oregano
1 cube chicken bouillon
1 bay leaf
½ tsp freshly ground black pepper
1 tsp kosher salt + more to taste
½ cup pitted green olives
5.
Add the rice and cook for 30 seconds to a 1 minute.
2 ½ cup medium grain rice, rinsed + drained
6.
Add the chicken back to the pot and stir to combine.
7.
Stir in the tomato sauce and water, then bring the mixture back to a simmer. Optionally, stir in annatto powder for a more vivid color.
3 cup water
2 tsp Optionally: annatto/achiote powder
½ cup tomato sauce
3 water
8.
Cover the pot with the lid and reduce the heat to low. Cook until the rice is about 80% cooked, about 10-12 minutes. Stir the rice from the bottom of the pot to the top, then replace the lid and continue cooking until the rice is done. If the rice becomes too dry, add more water as necessary.
¼ cup water
9.
Turn off the heat and once again, stir the rice dish from the bottom to the top. Replace the lid over the pot and let rest for 5-10 minutes before serving.
10.
Serve with lime wedges and cilantro.
To garnish: lime wedges + cilantro
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