Ingredients

• 1 large onion (diced)
• 1 large green pepper (diced)
• 2 Jalapeños (diced)
• 5 cloves of garlic (minced)
• 1 tomatoes (diced)
• 2 pork chops (seasoned w/salt & pepper)
• 1 chorizo sausage (or andoullie)
• 1 chicken breast
• 2.5 cups of rice (I use medium grain)
• 2 cans of gandules
• 4 cups of chicken stock
• Spice Mix: 2 tsp salt, 1 tsp pepper, 1 tsp cumin, 2 tsp hot smoked paprika

Instructions

1. Slice sausages, fry until fully cooked & set aside (it may help for sausages to be slightly frozen when you slice them, so they don’t fall apart on you).
2. Brown pork chops and chicken breast & set aside.  They should not be fully cooked as they will be cooked further later.
3. Fry onions & peppers in olive oil on high heat until onions begin to turn transparent, then add garlic and stir for a couple of minutes.
4. Add tomato, reduce to medium high heat & leave covered for about 10 minutes (until tomato is reduced).
5. While you wait, chop pork chops & chicken into bite-sized pieces (maybe 1/2″).
6. Add Spice Mix (see ingredients), gandules & rice to base & stir for several minutes.
7. Transfer to bigger pot & add stock, and meat pieces.
8. Taste & add more salt to taste if needed.
9. Bring to high heat until the stock boils.  Reduce to medium high and stir often until the water level is reduced.  You want to boil off the liquid until there’s a bout just half a cup of liquid left to steam cook the rice.  That’s usually around the point when the rice starts to exceed the level of the liquid.
10. Turn heat down to low & cover.
11. Let cook for 20 minutes & then let rest for 10 minutes.

Posted by: jack