Puerto Rican Crispy Rice (Pegao-Style)
This pegao-style crispy rice is built for leftovers: crisp chicken skin, render spicy chorizo with onion and garlic, then press arroz con gandules into a hot pan until the bottom turns deeply golden. Flip it onto a platter, top with buttery garlic-pepper eggs, and finish with cilantro for a punchy, crunchy, savory plate.
Puerto Rican Crispy Rice (Pegao-Style)
A bold, crispy, cast-iron rice dish made from leftovers—chicken, chorizo, and arroz con gandules—finished with garlicky pepper eggs and fresh cilantro.
Ingredients
- 2 cooked chicken legs (leftover), skin on if possible
- Olive oil
- 1 yellow onion, thinly sliced
- 3 garlic cloves, thinly sliced (keep 1 clove aside)
- Puerto Rican chorizo (or another raw spicy sausage), casing removed
- Kosher salt
- 2 cups leftover arroz con gandules (rice with pigeon peas)
- 1 Puerto Rican yellow pepper (or any hot pepper), finely diced
- Unsalted butter
- 2 eggs
- 1/2 cup cilantro, chopped
Method
- Heat a cast-iron skillet over high heat until properly hot. Season the chicken with salt and lay it skin-side down to crisp.
Once the skin is deeply golden, lift the chicken out and reserve. Scrape up the browned bits from the pan. - Add about 1 tablespoon olive oil. Tip in the onion, most of the sliced garlic (save 1 clove), and the sausage meat.
Stir and press it into the pan so it cooks as a flavorful base. Season lightly with salt; add a touch more oil if needed. - Pull the chicken meat (and crispy skin) off the bones in big chunks. When the onions start to caramelize and the sausage is cooked through,
fold the chicken back in. Warm through, then scrape the whole mixture into a bowl and keep it ready. - Return the cast iron to high heat. Add a few tablespoons of olive oil and let it shimmer. Spread the leftover rice in an even layer and press it down firmly
(this is how you build that crackly, golden bottom). Spoon the chicken–chorizo mixture over the top and flatten it to cover the rice. - In a separate nonstick pan, add ~2 tablespoons olive oil, the reserved sliced garlic clove, and the diced hot pepper. Season lightly and cook over medium heat
until softened, then add a few knobs of butter. - Dot a little butter around the edges of the rice in the cast iron to boost browning and caramelization. Keep the heat assertive, but don’t burn it—aim for deep golden.
- Once the butter melts in the nonstick pan, crack in the eggs over the garlicky pepper mix. Reduce to medium-low and cook until the whites are set.
- Sprinkle half the cilantro over the eggs. Add the remaining cilantro over the rice-and-chicken skillet.
- To serve: remove the cast iron from heat. Place a large plate/platter on top, then carefully invert so the crispy rice releases onto the plate.
Give it a firm tap if needed. Top with the eggs and spoon over any garlicky peppers from the pan. Serve immediately while the crust is loud and crisp.
Frequently Asked Questions
Is “pegao” a whole dish or the crispy rice layer?
Traditionally, “pegao” refers to the prized crispy rice that sticks to the bottom/edges of the pot. This recipe uses that idea—pressing rice hard into a hot pan—to create a bold, pegao-style crunchy base.
What rice works best if I don’t have arroz con gandules?
Use cold, cooked medium/long-grain rice. Day-old rice crisps better because it’s drier, which helps you get that golden crust without turning mushy.
How do I avoid burning the crust?
Use enough oil, press the rice into an even layer, and listen for a steady sizzle—not smoking. If it smells sharp or acrid, drop the heat slightly and give it time to brown gradually.
Can I make it without cast iron?
Yes—use a heavy, wide pan that holds heat well. The key is sustained heat and firm pressure on the rice so the bottom browns evenly.
What’s the best way to flip it cleanly?
Rest the pan off heat briefly, place a large plate tightly over the skillet, then invert confidently. Tap the pan firmly to release the rice. If it sticks, give it another decisive tap—don’t pry and shatter the crust.