Arroz con Gandules and Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant Puerto Rican staple where pigeon peas and rice are slow-simmered with aromatic vegetables and tender chicken. This puerto rican-inspired one pot ready in about 70 minutes pairs long-grain rice, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, soaked overnight and drained pigeon peas
• 1.5 cups long-grain rice
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1, diced red bell pepper
• 1, diced green bell pepper
• 2 tablespoons olive oil
• 1 lb, bone-in and skin-on chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 (14 oz) can diced tomatoes
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, minced garlic, and diced bell peppers; cook for 5 minutes until softened.
2. Step 2: Stir in soaked pigeon peas, rice, chicken thighs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix to coat with oil and vegetables.
3. Step 3: Pour in 2 cups chicken broth and add 1 (14 oz) can diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid is absorbed.
4. Step 4: Remove chicken thighs, shred meat (discard bones/skin), and return to pot. Stir gently to combine.
5. Step 5: Serve hot, garnished with 1/4 cup chopped cilantro.