Prep 15 mins
Cook 20 mins
I was starting to make RR’s Chicken Cacciatore “stoup” but realized I had no mushrooms or spinach… I was then thinking of Jambalaya, but realized that I had already used the andouille sausage that I thought was in the freezer…. I like “arroz con gandules” but wanted something to eat for dinner not just have as a side dish…so I put this together and it came out terrific… what a way to stretch a pound of chicken to feed a crowd! (p.s. feel free to substitute the zucchini or just use one green or one red bell pepper. I only used what I had on hand)
- 1 lb chicken meat, cut into 1/2 inch cubes
- 1 tablespoon olive oil
- 1 tablespoon Sazon Goya seasoning (whatever the little packet is)
- 1⁄2 medium green bell pepper, roughly chopped
- 1⁄2 medium red bell pepper, large dice
- 1 medium onion, large dice
- 1⁄2 cup celery, large dice
- 2 cups zucchini, large dice (about 1 medium or large)
- 2 garlic cloves, chopped
- 1 -2 teaspoon fresh thyme
- 1 1⁄2 cups canned tomatoes, un-drained roughly chopped
- 1 (14 ounce) can pigeon peas, drained (gandules)
- 4 cups chicken broth (about 2 cans)
- 1 tablespoon red wine vinegar
- 2 cups long grain rice (such as Uncle Ben's)
- Preheat a large pot over medium/high heat, add olive oil and chicken and brown chicken well on all sides.
- Remove chicken from pot with a slotted spoon and add all copped vegetables (except canned tomatoes). Sautee’ vegetables and garlic about 3-4 minutes until they begin to wilt.
- Add thyme, canned tomatoes (I usually just squish them in my hands out of the can right into the pot) drained beans, chicken broth, vinegar and rice.
- Bring to a boil, stir and reduce heat to a simmer. Cook on low for 20 minutes, stir once or twice during cooking to prevent sticking. Allow to rest with the lid on about 5 minutes before serving.
- Heap into bowls and serve with a nice salad on the side and enjoy your one pot dinner!