Recipe
Arborio Rice with Chicken à la Chorrera
Creamy Arroz con pollo a la chorrera with sofrito, wine, beer and vegetables. A Cuban classic to bring the family together.
- Preparation15 min
- Cooking45 min
- Total time1 h
- Servings5 servings
- DifficultyMedium
The intensity of flavors, the color contrasts, the creamy sensation in the mouth and the family gathered: this Cuban recipe has everything to be memorable.
Arroz con pollo a la chorrera is a dish that in Cuba is usually prepared on special occasions. It is cooked slowly, served hot and eaten leisurely.
Ingredients
Check off the ingredients you have.
Method
- Cut the chicken into eighths, season with salt and pepper, and set aside.
- Finely chop the onion, bell pepper, parsley and garlic.
- Heat the oil in a pot and brown the chicken.
- When the meat changes color and turns whitish, add the chopped onion, garlic and bell pepper, and sauté all ingredients well.
- Add the wine and let the alcohol evaporate. Cook over low heat for a few minutes so the chicken absorbs that juice.
- Add the broth in an amount equivalent to three times the rice. Stir well and bring to a boil.
- Add the washed rice and stir to mix.
- Adjust the salt to your taste and let it cook over low heat.
- When it begins to dry out, add the beer little by little. Depending on the rice you use, you may not need all of it.
- When the grain has grown and is about to open, add the vegetables. Cover and let the rice finish cooking.
- Serve very hot and garnish with strips of roasted peppers and finely chopped parsley. Enjoy!
CiberCuba
Original video
In Spanish
