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    Home » Recipes » Latin » Arroz Con Pollo A La Chorrera Recipe

    Published: Apr 12, 2021 · Modified: Nov 24, 2022 by Cari · This post may contain affiliate links. · 6 Comments

    Arroz Con Pollo A La Chorrera Recipe

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    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.

    cuban arroz con pollo a la chorrera

    How did I get this recipe?

    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.

    cuban arroz con pollo a la chorrera

    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.

    cuban arroz con pollo a la chorrera

    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.

    arroz con pollo a la chorrera
    Print Recipe
    5 from 5 votes

    Arroz Con Pollo A La Chorrera

    A Cuban style chicken risotto made with rich spices and finished off with beer
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Main Course
    Cuisine: cuban
    Servings: 4 servings
    Calories: 808kcal
    Author: Cari

    Ingredients

    • ¼ cup of olive oil
    • ½ a green bell pepper chopped
    • ½ a red bell pepper chopped
    • 1 medium sized yellow onion chopped
    • 1 large red tomato chopped
    • 3 cloves of garlic minced
    • 2.5 lbs of chicken meat, cut into 1 inch cubes if using bone-in chicken, use 3lbs
    • ¼ teaspoon of black pepper
    • 3 ½ teaspoon salt
    • 1 cube chicken bullion
    • ½ cup red cooking wine
    • 3 cups of water
    • ½ teaspoon of bijol saffron or anatto may also be used
    • 12 oz of Valencia/pearl rice
    • 12 oz of light beer of choice
    • ½ cup of frozen peas
    • minced parsley for garnish
    • red bell pepper slices for garnish

    Instructions

    • In a large sauté pan over medium high heat, add your olive oil, chopped bell peppers, onions, garlic and tomato. Sauté for 2 minutes, stirring constantly.
    • Add chicken, salt and bouillon cube to pan and increase heat to high, stirring constantly for 5 minutes.
    • Add red cooking wine, bijol and water, drop the heat to low and cover. Allow to cook for 20 minutes.
    • While your chicken is cooking, rinse your Valencia rice.
    • Add your rinsed Valencia rise to the chicken and increase the head to medium. Stir occasionally to ensure the rice doesn't stick to the bottom. Once it reaches a boil, drop the heat to low and continue to occasionally stir.
    • Once your rice is cooked through (about 10 minutes), add your beer and lastly with your frozen peas. Carefully stir in the peas so they don't became mush and retain their shape.
    • Add minced parsley and red pepper slices as garnish and serve hot.

    Notes

    For this recipe, I typically use boneless chicken breast as is pictured. Traditionally. this recipe calls for an entire bone-in chicken. If you opt for bone-in chicken, be sure to use about 3 lbs worth of it. 
    I recommend using a light beer vs a regular beer, pale ale or IPA because the other beers will make the rice too bitter from the hops. Where as a light beer won't overpower the other flavors. 
    This dish is best served with fried sweet plantains or tostones.

    Nutrition

    Serving: 8oz | Calories: 808kcal | Carbohydrates: 78g | Protein: 33g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 2151mg | Potassium: 585mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1107IU | Vitamin C: 47mg | Calcium: 51mg | Iron: 6mg
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    Categories: Latin

    Reader Interactions

    Comments

    1. Leidis says

      September 19, 2021 at 2:49 pm

      5 stars
      Seriously the best arroz con pollo I’ve ever had.

      Reply
    2. Juan says

      September 19, 2021 at 3:14 pm

      5 stars
      Reminds me of my grandma

      Reply
    3. Eli says

      January 27, 2022 at 2:23 am

      5 stars
      First time I've ever made this. It was awesome.

      Reply
    4. P. Galvez says

      May 29, 2022 at 1:30 am

      Can’t wait to use your recipe. This was my favorite growing up.

      Reply
    5. beatriz p says

      July 08, 2022 at 9:47 pm

      5 stars
      amazing

      Reply
    6. Amanda says

      October 24, 2022 at 11:48 pm

      This was so so so fantastic! Thank you for sharing your recipe. You made our night!

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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