Arroz Con Pollo A La Chorrera! A soupier version of the classic Cuban arroz con pollo recipe made with beer, wine, and chicken broth. Tons of flavor and the best Sunday dinner meal!

As I’m sure you know, arroz con pollo is a classic Cuban dish made with rice (arroz) and chicken (pollo). Today, however, we’re making a different version of this classic. Arroz con pollo a la Chorrera is more of a soupier version of the usual Cuban rice and chicken dish.

The rice for typical arroz con pollo is more fluffy while arroz con pollo a la chorrera is much wetter. And by wet, I mean like WET wet. Think of it as a soupy rice dish. Here’s what I mean. This is what it traditionally looks like. I personally like it less soupy but it still tastes amazing!

Ok so how do you bring this to life? Well, similar to making risotto, you pretty much add tons of liquid to the rice so it gets that soupy consistency. We’re talking chicken stock, wine, and beer! Yes, BEER. It gives the rice an incredible flavor.

Aside from that, you also cook the rice with spices, tomato sauce, and juicy, moist chicken thighs which you can later shred into the rice if you prefer. *heart eyes*

You could use boneless, skinless chicken thighs too. It’s up to you! I prefer bone-in, skin-on chicken thighs because it’s what I’m used to. The whole dish is made on the stove and it’s pretty hands-off.

Let’s get right into it. I cannot wait for you to make this dish!

How To Make Arroz Con Pollo A La Chorrera

• Marinate the chicken. In a large bowl, marinate the chicken thighs with the mojo marinade for 30 minutes or up to overnight in the fridge. The longer, the better.
• Brown the chicken thighs. In a Dutch oven, heat 2 tablespoons of olive oil. Over medium-high heat, brown chicken thighs on both sides. You’re not cooking it all the way through; just searing it. Transfer chicken to a plate.
• Simmer the veggies and sauce. Now, add remaining 2 tablespoons of olive oil and sauté onion, garlic, and green peppers, stirring frequently, until the onion is translucent and the garlic is fragrant. Add chicken stock, wine, tomato sauce, annatto powder, bay leaf, granulated bouillon, oregano, cumin, salt, and pepper. Bring to a boil. Add the chicken back into the pot. Cover, reduce heat to medium-low, and simmer for 30 minutes.
• Make the rice. Stir in the rice, beer, and frozen peas. Cook for another 20-25 minutes or until the liquid is almost completely absorbed.
• Ready to serve! This dish is supposed to be a bit soupy so don’t worry about making sure all the liquid is absorbed; just make sure the chicken is cooked through and the rice is tender. The liquid will continue to be absorbed by the rice so you want to make sure to enjoy it as soon as it’s ready. Taste and adjust seasonings. Enjoy!

You may also like:

• Easy Cuban Arroz Imperial (Imperial Rice)
• Classic Cuban-Style Arroz Con Pollo
• Cuban Mojo Marinade Recipe

Arroz Con Pollo A La Chorrera

4.60 from 15 votes

By: Jamie Silva

A soupier version of the classic Cuban arroz con pollo recipe made with beer, wine, and chicken broth  Tons of flavor and the best Sunday dinner meal! 

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner, Main Course, Main Dish

Cuisine Cuban

Servings 6 servings

Ingredients

 

• 2 lbs bone-in, skin-on chicken thighs
• 1/2 cup mojo marinade
• 4 tablespoons olive oil divided
• 1/2 cup onion chopped
• 1/2 cup green pepper chopped
• 4 cloves garlic minced
• 3 cups chicken stock
• 1/2 cup dry sherry wine or any dry white wine
• 8 ounces tomato sauce
• 1/2 teaspoon annatto powder, bijol, or turmeric, to color the rice
• 1 bay leaf
• 1 teaspoon chicken bouillon
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt + pepper to taste
• 2 1/2 cups uncooked Valencia rice or short-grain rice rinsed
• 1 cup dark lager beer
• 1/2 cup frozen peas

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Instructions

 

• In a large bowl, marinate the chicken with the mojo marinade for 30 minutes or up to overnight in the fridge.
• In a Dutch oven, heat 2 tablespoons of olive oil. Over medium-high heat, brown chicken thighs on both sides. You’re not cooking it all the way through; just searing it. Transfer chicken to a plate.
• Now, add remaining 2 tablespoons of olive oil and sauté onion, garlic, and green peppers, stirring frequently, until the onion is translucent and the garlic is fragrant. Add chicken stock, wine, tomato sauce, annatto powder, bay leaf, granulated bouillon, oregano, cumin, salt, and pepper. Bring to a boil. Add the chicken back into the pot. Cover, reduce heat to medium-low and simmer for 30 minutes.
• Stir in the rice, beer, and frozen peas. Cook for another 20-25 minutes or until the liquid is almost completely absorbed. This dish is supposed to be a bit soupy so don’t worry about making sure all the liquid is absorbed; just make sure the chicken is cooked through and the rice is tender. The liquid will continue to be absorbed by the rice so you want to make sure to enjoy it as soon as it’s ready. Taste and adjust seasonings. Enjoy!

Nutrition

Serving: 1 servingCalories: 472 kcalCarbohydrates: 13 gProtein: 26 gFat: 32 gSaturated Fat: 7 gCholesterol: 130 mgSodium: 477 mgPotassium: 624 mgFiber: 2 gSugar: 5 gVitamin A: 402 IUVitamin C: 19 mgCalcium: 39 mgIron: 2 mg

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