Arroz Con Pollo A La Chorrera ("Dripping" Chicken and Rice Cuban Style)


2 pounds pearl rice (arroz valencia)
1 whole chicken
1 can of green peas
1 small can of tomato sauce or paste
1 medium size yellow or red onion
fresh cilantro, to taste
2 Cilantro leaves
1 small can of red bell peppers (pimientos morones)
2 packets of Goya brand seasoning with zafram
2 cubes chicken bullion
2 bay leaves
1 12 oz can of beer
Salt, to your taste
1/4 cup Badia brand or available brand of mojo criollo (optional)
A generous sprinkle of Badia Brand Sazon Completa (Badia Brand Complete Seasoning. If not available repl
cup Dry white "cooking" wine


Cut the chicken in individual pieces; use a cleaver to chop the thighs in two pieces.
Pour about 3 tablespoons of canola or olive oil into a pot large enough to hold 2 pounds of rice. Allow the oil to heat up and then add your chicken. Sautee the chicken for 7 to 10 minutes in high, enough to cook the outside. Add the chopped onion and sautee for about 4 minutes with the chicken.
After the chicken has been cooking for about 7 to 8 minutes add the Badia Complete Seasoning (or the replacement spices), the chicken bouillon, the small can of tomato sauce or paste (if you use paste, dilute in a bit of water before adding it to the pot), and the 1/3 cup of dry white "cooking" wine. Simmer on high for about 3 to 5 minutes, add the cilantro, bay leaves and stir.
After the mix has cooked for about 3 to 5 minutes, add the rice, the beer, and water. This dish has the consistency of risotto, therefore you will add more liquid than normally required to cook two pounds of rice. After you add the beer you will add 1.5 cups of water (or chicken stock).
Bring everything to a boil. Once it boils, lower the heat to medium; cover and cook until rice is tender and most of the liquid has consumed, but without letting the rice dry up all the way. Watch the liquid and add water (or chicken stock) as needed, remembering that the rice must be moist at serving time, its consistency must be similar to that of rissotto.
Once the rice has cooked open the can of peas and pour on the rice and stir, mixing well the peas with the rice and chicken.
Open the can of red bell peppers, chop in small square piece to garnish the rice. Serve while hot, and enjoy a typical Cuban dish.


Helen Pitlick's picture

This looks incredible-- I am totally going to make it for my boyfriend some time next week! One question: how much water do you use for the rice?

Lissi's picture

I would keep adding rice until when you try the rice you do not taste a crunch to it. Don't worry about adding to much water it just evaporates.

Diego's picture

by the way , i have some more recipes on my blog, some are not cuban recipes but they are good, check it out,

Lissi's picture

By the way this recipe is the best...I have made it countless amount of times. I find the best making it with boneless skinless chicken thighs. Do not omit the beer it gives it an amazing flavor. I use old English malt beer it's delicious with this rice.


This is a very traditional cuban dish, fast and easy to make, and definitely delicious. You can use just drumsticks or thighs instead of a whole chicken; I normally do not use breast alone because it is not as flavorful and juicy as other parts of the chicken. Instead of water, you can use chicken stock to cook the rice.


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Wednesday, April 21, 2010 - 6:14pm


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