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ARROZ CON POLLO INSPIRED BY SPIDER-MAN: INTO THE SPIDERVERSE

Picture for Arroz con Pollo inspired by Spider-Man: Into the Spiderverse

319,459 views  Whether you’re in Universe 42 or 1610, arroz con pollo (or gandules) will always hit the spot! 

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INGREDIENTS

For the Sofrito

For the Sofrito

large yellow onion, quartered

1 large yellow onion, quartered

medium green bell pepper, roughly chopped

1 medium green bell pepper, roughly chopped

cubanelle pepper, seeds removed

1 cubanelle pepper, seeds removed

Aji dulce peppers (Sweet peppers), seeds removed

3.5 Aji dulce peppers (Sweet peppers), seeds removed

garlic, peeled

6 cloves garlic, peeled

cilantro stems + leaves (packed)

1 cup cilantro stems + leaves (packed)

culantro leaves (packed)

¾ cup culantro leaves (packed)

For the Arroz con Gandules

For the Arroz con Gandules

neutral oil

¼ cup neutral oil

country ham or smoked pork shoulder

8 oz country ham or smoked pork shoulder

Sofrito (see recipe above)

½ cup Sofrito (see recipe above)

pitted green olives

½ cup pitted green olives

pimentos, chopped

¼ cup pimentos, chopped

Optional:  capers

1 tsp Optional: capers

Sazon (with achiote)

1 ½ tsp Sazon (with achiote)

ham concentrate powder

1 tsp ham concentrate powder

bay leaf

1 bay leaf

adobo seasoning

¾ tsp adobo seasoning

freshly ground black pepper

½ tsp freshly ground black pepper

kosher salt + more to taste

½ tsp kosher salt + more to taste

medium grain rice, rinsed in cold water + drained

2 cup medium grain rice, rinsed in cold water + drained

tomato sauce

½ cup tomato sauce

(15 oz) gandules (liquid included)

1 can (15 oz) gandules (liquid included)

water

2 cup water

For the Arroz con Pollo

For the Arroz con Pollo

chicken drumsticks

3.5 chicken drumsticks

boneless skinless chicken thighs, cubed

1 lb boneless skinless chicken thighs, cubed

kosher salt + more to taste

1 tsp kosher salt + more to taste

neutral oil

¼ cup neutral oil

yellow onion, diced

0.5 yellow onion, diced

Sofrito (see recipe above)

¼ cup Sofrito (see recipe above)

pitted green olives

½ cup pitted green olives

pimentos

¼ cup pimentos

sazón (with achiote)

2 tsp sazón (with achiote)

dried oregano

½ tsp dried oregano

freshly ground black pepper

½ tsp freshly ground black pepper

bay leaf

1 bay leaf

chicken bouillon

1 cube chicken bouillon

tomato sauce

½ cup tomato sauce

medium grain rice, rinsed + drained

2 ½ cup medium grain rice, rinsed + drained

water

3 ¼ cup water

Optionally:  annatto/achiote powder

2 tsp Optionally: annatto/achiote powder

To garnish: lime wedges + cilantro

To garnish: lime wedges + cilantro

DIRECTIONS

1.

For the Sofrito

1.

Combine all of the ingredients in a food processor.

large yellow onion, quartered

1 large yellow onion, quartered

medium green bell pepper, roughly chopped

1 medium green bell pepper, roughly chopped

cubanelle pepper, seeds removed

1 cubanelle pepper, seeds removed

Aji dulce peppers (Sweet peppers), seeds removed

3.5 Aji dulce peppers (Sweet peppers), seeds removed

garlic, peeled

6 cloves garlic, peeled

cilantro stems + leaves (packed)

1 cup cilantro stems + leaves (packed)

culantro 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.

neutral oil

¼ cup neutral oil

country ham or smoked pork shoulder

8 oz country ham or smoked pork shoulder

2.

Add the sofrito, green olives, pimentos, and capers. Cook the vegetables for 1-2 minutes.

Sofrito (see recipe above)

½ cup Sofrito (see recipe above)

pitted green olives

½ cup pitted green olives

pimentos, chopped

¼ cup pimentos, chopped

Optional:  capers

1 tsp Optional: capers

3.

Stir in the spices and ham concentrate to the pot. Cook for 1-2 minutes to toast the spices.

Sazon (with achiote)

1 ½ tsp Sazon (with achiote)

ham concentrate powder

1 tsp ham concentrate powder

bay leaf

1 bay leaf

adobo seasoning

¾ tsp adobo seasoning

freshly ground black pepper

½ tsp freshly ground black pepper

kosher salt + more to taste

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.

medium grain rice, rinsed in cold water + drained

2 cup medium grain rice, rinsed in cold water + drained

tomato sauce

½ cup tomato sauce

(15 oz) gandules (liquid included)

1 can (15 oz) gandules (liquid included)

water

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

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.

chicken drumsticks

3.5 chicken drumsticks

boneless skinless chicken thighs, cubed

1 lb boneless skinless chicken thighs, cubed

kosher salt + more to taste

1 tsp kosher salt + more to taste

neutral oil

¼ cup neutral oil

2.

Add the onion to the pot and cook until translucent, about 4-5 minutes.

neutral oil

¼ cup neutral oil

yellow onion, diced

0.5 yellow onion, diced

3.

Add the sofrito to the pot and cook for another 1-2 minutes.

Sofrito (see recipe above)

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.

pitted green olives

½ cup pitted green olives

pimentos

¼ cup pimentos

sazón (with achiote)

2 tsp sazón (with achiote)

dried oregano

½ tsp dried oregano

chicken bouillon

1 cube chicken bouillon

bay leaf

1 bay leaf

freshly ground black pepper

½ tsp freshly ground black pepper

kosher salt + more to taste

1 tsp kosher salt + more to taste

pitted green olives

½ cup pitted green olives

5.

Add the rice and cook for 30 seconds to a 1 minute.

medium grain rice, rinsed + drained

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.

water

3 cup water

Optionally:  annatto/achiote powder

2 tsp Optionally: annatto/achiote powder

tomato sauce

½ cup tomato sauce

water

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.

water

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

To garnish: lime wedges + cilantro

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