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    Posted In: Cuban Recipes, Main Entrees
    July 12, 2021 — by Julie — Leave a Comment

    Home » Cuban Recipes » Arroz Con Pollo A La Chorrera

    Arroz Con Pollo A La Chorrera

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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!

    arroz con pollo a la chorrera up close.

    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.
    ingredients in small bowls.

    How To Make

    1. Cook the onions, peppers, and sofrito for 3-4 minutes.
    2. Add the chicken, spices, tomato sauce, bay leaf, garlic, capers, and vinegar. Cook for 20 seconds.
    3. 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.
    4. Once the 25 minutes are up, add the beer and green peas. Cook for an additional minute, check for seasoning, and enjoy!
    arroz con pollo a la chorrera in a large pot.

    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 up close.

    Arroz Con Pollo A La Chorrera

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: Cuban
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 353kcal
    Author: Julie Maestre
    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
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Cuban Recipes, Main Entrees

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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