Making the Sauce for Puerto Rican Arroz Con Gandules

Video Transcript

The first phase, preparation for the salsa, olive oil. Take a little bit of olive oil. Basically, the way you know you got the right amount of olive oil is you want to cover up the whole bottom portion of the pan. You see, just like that. It's all got to be wet. Stir it around a little bit. At this point, now you can turn on your stove because you want to make sure there's something in the pan before you got the fire underneath. We're going to put it on a low heat, level 3. Awesome. Now we have the gazeta de pollo. It's a little chicken broth. It's a little square thing. You just take it right here and in and it goes just like that. I know it looks weird. It looks all by itself, but trust me that's the way it's supposed to look. It is normal. You can break it up a little bit as you've see how I just did that. Break it up into 4 little squares, stir it around a little bit, and that's good to go. Next phase is salsa de tomate. The huge sacrifice from earlier today. The sofrito is now going to be used. We're going to take it. A nice good scoop full. Into the pan it goes. I like to be daring sometimes and put double portion. There we go. Move this over to the side, and the sofrito is on. Give it a little stir and make sure it's looking right. Also, keep an eye on your meat too by the way. Make sure it's moving and grooving. Alright. Now we have our salsa de tomate, which is next phase. Make sure you got yourself a good can opener. Now typically, if you're making a portion for 2 or 3 people, you would use half a can of tomato sauce, but if you're cooking for 5 or more you want to use the whole entire can. Right to the end a little bit. You want to do that. Take a little knife, lift it up, and pour in just like that. This is the preparation. Next phase. Alright, make sure you keep an eye on your meat because you do not want it to burn. Keep it stirred, keep it good. Next, back to the salsa over here. We're going to take our gandules and we're going to pour it right in with the water and everything. Pour it right in there. Just like that. Put that to the side, give it a little stir. Put this right back right there. The next phase is the achote. Let's go ahead and dump the whole thing in there, stir it around, stir it around. Actually, to make it even tastier, you can put 2 in there. We're going to go ahead and put 2 of them in there. You want to go ahead and stir this around just like that. Now, you can take the flames up a little bit more. There you go. Now, a little bit of adobo. This is all timing. Just keeping a good eye on it making sure you don't over do it. Give it a little stir. The next thing is a little bit of season salt. Just want to make sure you know. Good, good, good, good, good. Put up the flame a little bit more, give it another little stir, and that's the salsa.

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