Arroz con Gandules, Chuletas, and Ensalada de Papa
Arroz con Gandules, Chuletas, and Ensalada de Papa
Ingredients
For the Arroz con Gandules
- 2 tablespoons olive oil
- 1 pound smoked ham or pork shoulder, cubed
- 4 cloves garlic, minced
- 1 can pigeon peas, 15-ounce, drained
- 1/2 cup liquid sofrito
- 8 ounces tomato sauce
- 1 tablespoon Adobo with pepper
- 2 packets Sazon with achiote
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon granulated chicken bouillon
- 1 teaspoon dried oregano
- 2 cups medium-grain rice, washed
- 2 1/2 cups water
For the Chuletas (Pork Chops)
- 4 bone-in pork chops, about 1-inch thick
- 1 tablespoon olive oil
- 1 tablespoon Adobo with pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
For the Ensalada de Papa (Potato Salad)
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 large eggs
- 1 tablespoon salt, for boiling water
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the potatoes and eggs for the Ensalada de Papa: Place the peeled and chunked potatoes in a large pot. Carefully add the 2 eggs to the pot with the potatoes. Cover with cold water by about 1 inch and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes. The eggs will hard-boil simultaneously.
⏱️ 25 min
- 2
While potatoes and eggs cook, preheat your oven to 350°F and prepare the Chuletas: Pat the pork chops dry with paper towels. In a small bowl, combine 1 tablespoon Adobo, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon black pepper. Rub each pork chop with 1 tablespoon of olive oil, then generously season both sides with the spice mixture.
⏱️ 10 min•🌡️ 350
- 3
Bake the Chuletas: Arrange the seasoned pork chops in a single layer on a baking sheet or in a baking dish. Place in the preheated oven and bake for 45 minutes, flipping halfway through.
⏱️ 45 min•🌡️ 350
- 4
Start the Arroz con Gandules: While the pork chops bake, heat 2 tablespoons of olive oil in a large heavy-bottomed pot (like a caldero) over medium-high heat. Add the cubed smoked ham and sauté until lightly browned, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 10 min
- 5
Continue Arroz con Gandules: Stir in the drained pigeon peas, liquid sofrito, tomato sauce, 1 tablespoon Adobo, 2 packets Sazon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon granulated chicken bouillon, and 1 teaspoon dried oregano. Mix well and cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 5 min
- 6
Add rice and water to Arroz con Gandules: Stir in the washed medium-grain rice until thoroughly coated with the sofrito mixture. Pour in 2 1/2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and cook for 30 minutes, or until all the liquid is absorbed and the rice is fluffy.
⏱️ 30 min
- 7
Finish Ensalada de Papa: Once the potatoes and eggs from Step 1 are tender, carefully drain them. Transfer the eggs to a bowl of ice water to cool, then peel and chop them. Allow the potatoes to cool slightly. In a large bowl, combine the cooled potato chunks, chopped hard-boiled eggs, mayonnaise, yellow mustard, finely diced celery, finely diced red onion, chopped fresh parsley, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until all ingredients are well combined. Taste and adjust seasoning as needed.
⏱️ 15 min
- 8
Check Chuletas and Arroz con Gandules: After 45 minutes, the pork chops should be cooked through with an internal temperature of 145°F. Remove from oven and let rest for a few minutes. Once the rice has cooked for 30 minutes, remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork.
⏱️ 5 min
- 9
Serve: Plate the fluffy Arroz con Gandules, a juicy Chuleta, and a generous scoop of Ensalada de Papa. Enjoy your traditional Puerto Rican meal!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Arroz con Gandules, Chuletas, and Ensalada de Papa
Ingredients
For the Arroz con Gandules
- 2 tablespoons olive oil
- 1 pound smoked ham or pork shoulder, cubed
- 4 cloves garlic, minced
- 1 can pigeon peas, 15-ounce, drained
- 1/2 cup liquid sofrito
- 8 ounces tomato sauce
- 1 tablespoon Adobo with pepper
- 2 packets Sazon with achiote
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon granulated chicken bouillon
- 1 teaspoon dried oregano
- 2 cups medium-grain rice, washed
- 2 1/2 cups water
For the Chuletas (Pork Chops)
- 4 bone-in pork chops, about 1-inch thick
- 1 tablespoon olive oil
- 1 tablespoon Adobo with pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
For the Ensalada de Papa (Potato Salad)
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 large eggs
- 1 tablespoon salt, for boiling water
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the potatoes and eggs for the Ensalada de Papa: Place the peeled and chunked potatoes in a large pot. Carefully add the 2 eggs to the pot with the potatoes. Cover with cold water by about 1 inch and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are fork-tender, about 15-20 minutes. The eggs will hard-boil simultaneously.
⏱️ 25 min - 2
While potatoes and eggs cook, preheat your oven to 350°F and prepare the Chuletas: Pat the pork chops dry with paper towels. In a small bowl, combine 1 tablespoon Adobo, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, and 1/2 teaspoon black pepper. Rub each pork chop with 1 tablespoon of olive oil, then generously season both sides with the spice mixture.
⏱️ 10 min•🌡️ 350 - 3
Bake the Chuletas: Arrange the seasoned pork chops in a single layer on a baking sheet or in a baking dish. Place in the preheated oven and bake for 45 minutes, flipping halfway through.
⏱️ 45 min•🌡️ 350 - 4
Start the Arroz con Gandules: While the pork chops bake, heat 2 tablespoons of olive oil in a large heavy-bottomed pot (like a caldero) over medium-high heat. Add the cubed smoked ham and sauté until lightly browned, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 10 min - 5
Continue Arroz con Gandules: Stir in the drained pigeon peas, liquid sofrito, tomato sauce, 1 tablespoon Adobo, 2 packets Sazon, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon granulated chicken bouillon, and 1 teaspoon dried oregano. Mix well and cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 5 min - 6
Add rice and water to Arroz con Gandules: Stir in the washed medium-grain rice until thoroughly coated with the sofrito mixture. Pour in 2 1/2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and cook for 30 minutes, or until all the liquid is absorbed and the rice is fluffy.
⏱️ 30 min - 7
Finish Ensalada de Papa: Once the potatoes and eggs from Step 1 are tender, carefully drain them. Transfer the eggs to a bowl of ice water to cool, then peel and chop them. Allow the potatoes to cool slightly. In a large bowl, combine the cooled potato chunks, chopped hard-boiled eggs, mayonnaise, yellow mustard, finely diced celery, finely diced red onion, chopped fresh parsley, 1/4 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently until all ingredients are well combined. Taste and adjust seasoning as needed.
⏱️ 15 min - 8
Check Chuletas and Arroz con Gandules: After 45 minutes, the pork chops should be cooked through with an internal temperature of 145°F. Remove from oven and let rest for a few minutes. Once the rice has cooked for 30 minutes, remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork.
⏱️ 5 min - 9
Serve: Plate the fluffy Arroz con Gandules, a juicy Chuleta, and a generous scoop of Ensalada de Papa. Enjoy your traditional Puerto Rican meal!
⏱️ 5 min