Arroz con pollo a la chorrera is a very popular dish on the island's tables, it is rice with chicken. It is very common to serve it accompanied by fried plantains or bread, it is served very hot, and it is the main dish par excellence.
A traditional dish of Cuban cuisine whose origin dates back to the fusion of indigenous, African, and European flavors that characterize the island's food.
This exquisite stew, where rice is cooked with chicken in a tomato and beer sauce, has its roots in colonial times and is a dish that symbolizes Cuba's culinary richness.
Arroz con pollo a la chorrera
Ingredients
2 pounds of Rice
4 Chicken portions
2 tablespoons of Oil
2 Onions
1 Sprig of parsley
1 Big chili pepper
2 Garlic cloves
5 Small tomatoes
1 cup of Dry wine
1 teaspoon of Salt
6 cups of Broth (cubes)
1 teaspoon of Saffron
½ teaspoon of Ground cumin
¼ teaspoon of Ground pepper
3 Roasted peppers
1 Beer
1 Green lemon
1 cup of Peas
Preparation
Step 1 : The chicken is washed and cut into eighths, browned in hot oil, and removed.
Step 2 : In the same oil, a sofrito is prepared with chopped onions and chili peppers, parsley, garlic cloves, and deseeded tomatoes.
Step 3 : The chicken is added to soak up the sofrito, broth is added, and it is allowed to boil for a few minutes to begin to soften.
Step 4 : Then dry wine, salt, saffron, cumin, ground pepper, and the water from the roasted peppers are incorporated, washed rice is added and mixed well.
Step 5 : Three-quarters of the beer, lemon juice, and peas are included, correcting the salt if necessary.
Step 6 : It is cooked for about fifteen minutes, the remaining beer is added, and, if necessary, a little more dry wine if it seems to dry out.
Step 7 : Finally, it is cooked over very low heat until the rice has fluffed up.
Step 8 : At the time of serving, it is garnished with strips of roasted peppers.
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