Arroz Con Pollo A La Chorrera

Why you'll love it!

This traditional Cuban dish is the perfect comfort meal and is similar in texture to a risotto. 


Olive oil Green bell pepper  Red bell pepper  Yellow onion  Red tomato  Garlic  Chicken meat Black pepper Salt Chicken bullion Red cooking wine Water Bijol saffron or anatto Valencia/pearl rice Light beer  Frozen peas Parsley for garnish


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.

Check out more Cuban Recipes