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5 from 1 vote

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Cuban
Servings: 6
Calories: 353kcal


  • 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


  • 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! 


  • 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.


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