Tuesday, August 23, 2011

Puerto Rico: Adobo Seasoned Grilled Chicken and Arroz con Gandules (Rice with Peas)

This is a nice and easy recipe. I had never used this adobo seasoning before and I liked it a lot. The rice, too, has a nice combination of flavors. The whole recipe is easy to prepare. I'm sure it will show up on our meal plan again some time.

This recipe will be linked to the "Cook Around the Globe" - August 2011 event.


Grilled chicken
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp dried oregano
1/2 tsp salt
1/2 tsp pepper
5 tbsp oil
6-8 chicken tenders

Rice and Reas
1 cup coconut milk
1 cup rice
1/2 tsp salt
1 medium onion, minced
1 big garlic clove, minced
1/2 tsp thyme
1  15 oz can peas, drained

For the seasoned chicken, whisk together onion powder, garlic powder, oregano, salt, and pepper. Add chicken and toss to coat. Let marinate for 30-60 minutes. For the rice, bring 1 cup of water and the coconut milk to a boil. Add rice, salt, onion, garlic, and thyme. Bring to a boil and simmer for 12-15 minutes until almost all water is soaked up. Add the peas and continue to simmer until all liquid is gone. Heat a sandwich grill (or skillet), remove chicken from marinade, and grill until cooked through, about 2-3 minutes. Serve chicken with rice and a side salad.


  1. I love the grill and between my husband and I it got a lot of use this summer. Great recipe to try, thanks for the share.

  2. The rice and peas on this sound especially good, love the coconut milk in the recipe.

    Cook Lisa Cook