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Arroz Con Gandules Recipe (with Video)

Sugar-free, Egg-free, Spanish

Discover our Arroz Con Gandules Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 50min


Chicken Thighs
- 6 tbsp Sofrito
- 2 lb chicken thighs
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp Garlic powder
- 2 tbsp onion powder
- 2 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tbsp cumin
- 1 packet sazon seasoning
Bacon and Tomatoes
- 8 slices bacon
- 4 tbsp butter
- 2 c diced tomatoes
- 1 8 oz can tomato paste
Peas and Olives
- 1 can pigeon peas
- 0.5 c Spanish olives
- 2 tbsp Goya adobo seasoning
Rice and Broth
- 2 c long grain rice
- 5 c chicken broth
- 2 tbsp avocado oil
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Seasoning the Chicken Thighs
1. Season your chicken thighs with salt, pepper, garlic and onion powder, paprika, cayenne pepper, cumin, 4 tbsp of the sofrito, and Sazon seasoning.
Preheating the Oven
1. Preheat your oven to 350 degrees.
Searing the Chicken
1. In a large cast iron pan, add avocado oil to the pan once it's hot.
2. Sear the chicken thighs on both sides for five minutes, then place in the preheated oven to finish for 35 minutes.
Cooking the Bacon
1. Cook your bacon bits in a separate pan, then add butter to finish the cooking process.
2. Remove the bacon and save some of the bacon grease.
Preparing the Rice
1. In a large pot, add a little bacon grease, then the tomatoes, tomato paste, and blend.
2. Add bacon and pigeon peas stirring everything together.
3. Add adobo and sofrito.
4. Add olives, then the rice and mix.
5. Add chicken broth and cover with a lid on medium low for about 20 minutes.
Finishing the Dish
1. Remove from the heat and let it sit with the lid on for 15-20 minutes.
2. Serve immediately!

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