Arroz Con Pollo A La Chorrera

Arroz Con Pollo A La Chorrera

from cookedbyjulie.com
40 min
6 servings

This arroz con pollo a la chorrera is a Cuban classic dish made with soupy rice, chicken, and beer. An easy dinner meal that's perfect for a busy weeknight or a potluck!

Ingredients

  • 2 cups parboiled medium-grain rice (or short grain rice )
  • 4 cups water
  • 1 cup beer
  • 8 ounces tomato sauce
  • 1 tsp sazon
  • 1 tsp chicken bouillon powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 lb chicken (boneless )
  • 1 tbsp sofrito (optional )
  • 1/2 green bell pepper (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 yellow onion (diced )
  • 3 garlic cloves
  • 1 bay leaf
  • 1/2 cup green peas
  • 3 tbsp capers (optional )
  • 1 tsp vinegar
  • olive oil
  • salt and pepper to taste

Directions

  1. 1

    Begin by heating 2 tbsp of olive oil in a pot over medium heat. Add the sofrito, onions, green and red bell peppers. Cook for 3-4 minutes or until the onions are translucent.

  2. 2

    Add the chicken, sazon, chicken bouillon powder, cumin, oregano, capers, bay leaf, vinegar, and tomato sauce. Cook for 20 seconds.

  3. 3

    Stir in the rice well and then add the water. Let it come up to a boil. Once it comes up to a boil, cover, reduce the heat to medium-low, and cook for 25 minutes.

  4. 4

    Once the 25 minutes are up, add the beer and green peas. Cook for an additional minute, season with salt and pepper, and enjoy!