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+ servings
arroz con pollo a la chorrera
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5 from 2 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
Keyword: arroz con polla a la chorrera, arroz con pollo, cuban arroz con pollo
Servings: 4 servings
Calories: 400kcal


  • 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


  • 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.


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.


Calories: 400kcal