Arroz con Pollo a la Chorrera: A Juicy Cuban Classic
If you’re looking for a rice dish full of flavor and a creamy, moist texture, this recipe is for you. Arroz con pollo a la chorrera is one of the most emblematic dishes of Cuban cuisine, slowly cooked to achieve tender grains infused with rich broth and spices.
🥘 Ingredients
- 1 large whole chicken, cut into eight pieces
- 1 pound Valencia rice (short-grain, bolito style)
- ½ green bell pepper
- ½ red bell pepper
- 1 medium onion
- 3 large garlic cloves
- ⅔ cup extra virgin olive oil
- 1 cup white wine or dry cooking wine
- 6 ounces tomato sauce
- 4 cups chicken broth
- 1 tablespoon fresh parsley, finely chopped
- ⅛ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- 2 tablespoons salt
- 1 packet paella seasoning with saffron
- ¼ teaspoon bijol
- 1 small can green peas (petit pois)
- 1 small can roasted red peppers (pimientos morrones)
- 1 beer
- Water (as needed)
👨🍳 Step-by-Step Preparation
1. Cut and season the chicken
Wash the chicken thoroughly, cut it into eight pieces, and place them in a large bowl. Add salt and pepper, mix well, and set aside. Using the carcass, wings, and neck, prepare a broth with half a gallon of water; four cups of this broth will be used for cooking the rice.
2. Sear the chicken
In a large, heavy-bottomed pot, heat half of the oil over medium-high heat. Brown the chicken pieces on all sides, making sure they seal well without releasing too much liquid. Remove and reserve.
3. Prepare the sofrito
Finely chop the onion, bell peppers, and garlic. In the same fat, add the remaining oil and sauté the onion and peppers first; add the garlic last. Stir in the parsley and cumin, mix well, and cook until fragrant.
4. Add sauce and chicken
Add the tomato sauce to the sofrito and stir. Return the chicken to the pot, mix so it absorbs the flavors, and pour in the four cups of previously strained broth.
5. Initial cooking and seasoning
Cook the chicken for about 10 minutes over medium-high heat. Add the wine and slightly increase the heat to allow the alcohol to evaporate. Stir in the saffron seasoning, bijol, the remaining salt, half of the roasted red peppers, and half of the peas. Cook until the chicken is tender.
6. Add the rice and finish
Wash the rice and let it soak briefly in water; drain well. Add it to the pot along with the remaining peas and roasted red peppers. When it begins to boil, cover and lower the heat slightly. Cook until the rice is tender and moist. Uncover, increase the heat, and drizzle the beer over the surface, stirring gently to incorporate. Let the alcohol evaporate completely and serve immediately.
ℹ️ Additional Information
- Servings: 8 portions
- Total time: 1 hour and 45 minutes
- Category: Rice
- Cuisine: Cuban
✅ Recommendations
- The rice should be moist and creamy, never dry.
- Avoid excessive stirring to prevent it from becoming mushy.
- Serve with a fresh salad and fried ripe plantains for a complete and unforgettable meal.
📌 Suggested tags
arroz con pollo, Cuban cuisine, traditional recipes, arroz a la chorrera, Creole food
📣 Share your experience
Are you ready to make this arroz con pollo a la chorrera? Leave your thoughts in the comments and share this recipe with those who love the authentic flavors of Cuba. Enjoy!
For the Spanish version, visit: Arroz con Pollo a la Chorrera al Estilo Tradicional Cubano.
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