This arroz con pollo a la chorrera is a Cuban classic dish made with soupy rice, chicken, and beer. An easy dinner meal that’s perfect for a busy weeknight or a potluck!
Why You’ll Love This Arroz Con Pollo A La Chorrera
- You can make it in under 40 minutes.
- Inexpensive to make and feeds a crowd.
- So much flavor! Packed with spices, garlic, and sofrito.
- Any veggies you have on hand can be added to this dish. Think mushrooms, roasted bell peppers, etc.
- Delicious, rich, and comforting.
Ingredient Notes
- Rice – I highly recommend using parboiled medium grain rice. Although you can also use short-grain rice. Avoid long grain rice.
- Beer – I add the beer at the very end, it’s what makes the rice extra creamy and runny. Avoid fruit-flavored beer.
- Chicken – I used boneless chicken breasts but feel free to use bone-in dark meat instead.
How To Make
- Cook the onions, peppers, and sofrito for 3-4 minutes.
- Add the chicken, spices, tomato sauce, bay leaf, garlic, capers, and vinegar. Cook for 20 seconds.
- Stir in the rice well and then add the water. Let it come up to a boil. Once it comes up to a boil, cover, reduce the heat to medium-low, and cook for 25 minutes.
- Once the 25 minutes are up, add the beer and green peas. Cook for an additional minute, check for seasoning, and enjoy!
Top Tips For The Perfect Chicken And Rice
- You can certainly omit the beer and add a cup of chicken stock instead.
- To make it vegetarian, simply omit the chicken.
- Make sure to use medium-grain parboiled rice for the best results!
- Place any leftovers in an air-tight container and refrigerate for up to 3 days.
- If you don’t have sazon or chicken bouillon powder, season with adobo seasoning or your favorite spices.
- Don’t add the beer until the rice is completely tender! Also, make sure to add the peas at the end otherwise they’ll get mushy.
- I love to serve this with tomato avocado salad and fried plantains.
More Cuban Recipes You’ll Enjoy
This congri and Cuban shrimp creole are some of my favorite meals!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Arroz Con Pollo A La Chorrera
Servings: 6
Calories: 353kcal
This arroz con pollo a la chorrera is a Cuban classic dish made with soupy rice, chicken, and beer. An easy dinner meal that's perfect for a busy weeknight or a potluck!
Ingredients
- 2 cups parboiled medium-grain rice or short grain rice
- 4 cups water
- 1 cup beer
- 8 ounces tomato sauce
- 1 tsp sazon
- 1 tsp chicken bouillon powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 lb chicken boneless
- 1 tbsp sofrito optional
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 yellow onion diced
- 3 garlic cloves
- 1 bay leaf
- 1/2 cup green peas
- 3 tbsp capers optional
- 1 tsp vinegar
- olive oil
- salt and pepper to taste
Instructions
- Begin by heating 2 tbsp of olive oil in a pot over medium heat. Add the sofrito, onions, green and red bell peppers. Cook for 3-4 minutes or until the onions are translucent.
- Add the chicken, sazon, chicken bouillon powder, cumin, oregano, capers, bay leaf, vinegar, and tomato sauce. Cook for 20 seconds.
- Stir in the rice well and then add the water. Let it come up to a boil. Once it comes up to a boil, cover, reduce the heat to medium-low, and cook for 25 minutes.
- Once the 25 minutes are up, add the beer and green peas. Cook for an additional minute, season with salt and pepper, and enjoy!
Notes
- You can certainly omit the beer and add a cup of chicken stock instead.
- Don’t add the beer or chicken stock until the rice is completely tender! Also, make sure to add the peas at the end otherwise they’ll get mushy.
Nutrition
Calories: 353kcal | Carbohydrates: 57g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 489mg | Potassium: 370mg | Fiber: 3g | Sugar: 4g | Vitamin A: 666IU | Vitamin C: 30mg | Calcium: 49mg | Iron: 2mg
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