Recipe
Arroz con pollo a la chorrera
Arroz con pollo a la chorrera, creamy and well-seasoned with dry wine, beer, and bijol. A Cuban classic for Sunday family gatherings.
- Preparation20 min
- Cooking55 min
- Total time1 h 15 min
- Servings6 servings
- DifficultyMedium
A very typical Cuban rice dish, with a special cooking point and a unique flavor. A la chorrera means it is neither dry nor loose: the grain reaches the table juicy and creamy, with its bright golden color.
Ingredients
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Method
- Cut the chicken into eighths. Season with salt and pepper, add the lime juice, and set aside.
- Finely chop the onion, ají cachucha, 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 ají cachucha, and sauté well.
- Before the sofrito dries out, add the diced tomatoes. Stir to integrate everything, allowing the tomatoes to release their juice and the chicken to absorb it. Cook over low heat for 3 minutes.
- Add the dry wine, cumin, and saffron or bijol. Stir well and let boil for a couple more minutes.
- Add the washed rice and stir to mix, taking the opportunity to scrape the bottom of the pot well with the grains.
- Pour in the broth until everything is covered, adjust the salt to your taste, and let cook over medium-low heat.
- When it starts to dry out, add the beer little by little. Depending on the rice you use, you might not need all of it.
- Watch the consistency: if you add too much liquid, it will overcook and turn into a paste. Stir slowly to integrate everything and stay attentive to the texture of the grain.
- When the grain has grown and is about to open, add the petit pois. At this point, there should be areas with a thick broth. Stir gently one last time, cover, and turn off the heat.
- Let the rice rest covered for 10 minutes before serving.
- Serve garnished with strips of roasted peppers and finely chopped parsley.
