Arroz Con Pollo A La Chorrera Recipe

This is arroz con pollo a la chorrera recipe is a recipe my mom was very surprised I asked her for. The reason for that is, I hated arroz con pollo a la chorrera growing up. This is a dish I learned to love later in life. Unlike other arroz con pollo dishes, this one is more reminiscent of a risotto. It has a soupy/ creamy texture that is perfect for cuddling up on the couch on a rainy day.

How this Arroz Con Pollo Cubano Recipe came to be

For this recipe, I had to stand next to my mom in the kitchen and document her every move. This isn't a recipe she has written down somewhere, this arroz con pollo a la chorrera recipe is engrained in her heart. So asking her to measure things out, like salt, was not easy. She kept saying "I just keep adding until it feels right." Unfortunately, 'til it feels right' isn't a standard measurement.

After nagging my mom, she finally came over with all the ingredients and cooked this recipe in my kitchen. After complaining about my pots and space in my kitchen, she started working her magic. I quickly scribbled down everything I saw her do and times all of her cooking.

Arroz Con Pollo Cubano Ingredients

• Olive oil
• Green bell pepper
• Red bell pepper
• Yellow onion
• Tomato
• Garlic
• Chicken meat
• Black pepper
• Salt
• Chicken bullion
• Red cooking wine
• Water
• Bijol
• Valencia/pearl rice
• Light beer
• Frozen peas
• Parsley

What kind of chicken do you use?

Traditionally, arroz con pollo a la chorrera is cooked with an entire bone-in chicken cut into sections. If you wish, you can use a whole bone-in chicken instead of the 2.5 lbs of chicken meat I noted in the ingredient list. You can also opt to use 2.5 lbs of chicken thigh meat. For this recipe, I used chicken breast because it's what I had available.

Beer is the secret ingredient

Adding one light beer is what gives this arroz con pollo dish that extra special touch. Avoid using a hoppy beer like an IPA, it'll make your rice bitter. Opt instead for a simple light beer. A light corona, miller, whatever you prefer just make sure it's a light beer. This will give the rice an enhanced flavor without over powering it.

How to make Cuban Chicken and Rice

1. In a large sauté pan or dutch oven over medium high heat, add your olive oil, chopped bell peppers, onions, garlic and tomato. Sauté for 2 minutes, stirring constantly.
2. Add chicken, salt and bouillon cube to pan and increase heat to high, stirring constantly for 5 minutes.
3. Add red cooking wine, bijol and water, drop the heat to low and cover. Allow to cook for 20 minutes.
4. While your chicken is cooking, rinse your Valencia rice.
5. Add your rinsed Valencia rice to the chicken and increase the heat to medium. Stir occasionally to ensure the rice doesn't stick to the bottom. Once it reaches a boil, drop the heat to low. Partially cover the pan and stir every couple of minutes to ensure it doesn't stick to the bottom of the pan.
6. Once your rice is cooked through (about 10-15 minutes), add your beer and lastly your frozen peas. Carefully stir in the beer and peas so they don't became mush and can retain their shape. Cook for another 2-3 minutes.
7. Remove from the heat. Add minced parsley and red pepper slices as garnish and serve immediately.

How to store Cuban Arroz Con Pollo

In the off chance that you have left over arroz con pollo, you can place it in an airtight container and store in your refrigerator for 3-4 days.

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