Chicken Arroz con Gandules with Sofrito and Pigeon Peas

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic Puerto Rican chicken cooked with fragrant sofrito, pigeon peas, and seasoned rice for a hearty one-pot Latin American staple. This Latin American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, olive oil, sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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.

Prep: 20 min Cook: 40 min Serves 6 Latin American cuisine 520 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
3 tbsp olive oil
3/4 cup sofrito
2 cups short grain rice
1 can (15 oz), drained and rinsed pigeon peas (gandules), canned
3.5 cups chicken broth
1 1/2 tsp adobo seasoning
1/2 cup sausage (optional), sliced
1/2 cup tomato sauce
1/4 cup sliced green olives
1 whole bay leaf
1/2 tsp black pepper
1/4 cup chopped for garnish fresh cilantro

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp adobo seasoning and 1/2 tsp black pepper. Brown chicken thighs in batches for 4-5 minutes per side until golden, then remove and set aside.
Step 2: Lower heat to medium and add 3/4 cup sofrito and 1/2 cup sliced sausage (if using). Sauté for 3-4 minutes until fragrant and the sofrito darkens.
Step 3: Stir in 1/2 cup tomato sauce, 2 cups short grain rice, 1 can (15 oz) drained pigeon peas, 1/4 cup sliced green olives, and 1 whole bay leaf. Mix well to coat the rice.
Step 4: Pour in 3.5 cups chicken broth, scraping up any browned bits from the pot. Return the chicken thighs to the pot, nestling them into the rice.
Step 5: Bring to a boil, then reduce heat to low, cover tightly, and simmer for 25 minutes until rice is tender and liquid absorbed.
Step 6: Remove from heat, let rest covered for 5 minutes. Discard the bay leaf. Fluff rice gently with a fork and garnish with 1/4 cup chopped fresh cilantro before serving.