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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!
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Arroz Con Pollo A La Chorrera
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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