Arroz Con Pollo A La Chorrera
A classic Cuban-style 'soupy' chicken and rice dish known for its moist, risotto-like consistency.
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Ingredients
- 3 lbs Chicken thighs and drumsticks
- 2 cups Valencia or Arborio rice
- 6 cups Chicken broth
- 3 tbsp Olive oil
- 1 large Yellow onion, diced
- 1 large Green bell pepper, diced
- 4 cloves Garlic cloves, minced
- 8 oz Tomato sauce
- 1 tsp Bijol powder or Saffron
- 1 cup Dry white wine (Vino Seco)
- 1 cup Canned peas and pimientos(optional)
- 12 oz Light beer
Instructions
- 1
Season chicken with salt and pepper, then brown in a large heavy pot with olive oil over medium-high heat. Remove chicken and set aside.
- 2
In the same pot, sauté the onion and green pepper until softened, then add the garlic and cook for 1 minute.
- 3
Stir in the tomato sauce, bijol powder, and white wine, scraping the bottom of the pot to release the browned bits.
- 4
Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 5
Add the rice, stirring once to distribute. Cover and simmer on low heat for about 20-25 minutes until the rice is tender but still very moist.
- 6
Pour the beer over the rice and chicken, then add the peas and pimientos on top.
- 7
Cover the pot and let it sit off the heat for 5-10 minutes; the rice should be 'asopado' (soupy), not dry.
- 8
Serve immediately in deep bowls, garnished with extra pimientos.
Nutrition per Serving
540
Calories
32g
Protein
58g
Carbs
18g
Fat
2g
Fiber
4g
Sugar
890mg
Sodium
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