Pollo Guisado with Arroz con Gandules

Step 1: Brown the chicken

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes. Remove the chicken from the pot and set aside.

• 2 tablespoons vegetable oil
• Chicken

Step 2: Sauté the vegetables

Add the bell peppers, onion, garlic, oregano, cumin, smoked paprika, cinnamon, allspice, black pepper, and bay leaf to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

• 2 bell peppers
• 1 onion
• 4 cloves garlic
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon black pepper
• 1 bay leaf

Step 3: Simmer the chicken

Add the tomato sauce and chicken broth to the pot and stir to combine. Return the chicken to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the chicken is cooked through and tender.

• 1 (15 oz) can tomato sauce
• 2 cups chicken broth
• Chicken from step 1

Step 4: Cook the Arroz con Gandules

In a separate pot, combine the rice, pigeon peas, coconut milk, and salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.

• 1 cup rice
• 1 (15 oz) can pigeon peas
• 1 (13.5 oz) can coconut milk
• 1 teaspoon salt

Step 5: Serve

Serve the Pollo Guisado with Arroz con Gandules and enjoy!