Authentic Arroz con Pollo a la Chorrera: A Classic Cuban Soupy Chicken and Rice Recipe

Transport your taste buds straight to Cuba with this incredible Arroz con Pollo a la Chorrera. This beloved Cuban classic is a comforting, flavorful dish featuring tender chicken, savory rice, and a unique “soupy” texture achieved with a special ingredient: beer. It’s a remarkably easy dinner that’s perfect for a busy weeknight yet impressive enough to share at a potluck or family gathering. Get ready to experience a truly authentic taste of Cuban cuisine!

Why You’ll Love This Arroz Con Pollo A La Chorrera Recipe

This isn’t just another chicken and rice dish; it’s an experience. Here’s why this Arroz con Pollo a la Chorrera will quickly become a favorite in your kitchen:

Incredibly Quick & Easy: Despite its rich flavor, this dish comes together in under 40 minutes, making it an ideal choice for a quick and satisfying weeknight meal when time is of the essence.
Budget-Friendly & Feeds a Crowd: Made with simple, affordable ingredients, this recipe is perfect for feeding a large family or a group of friends without breaking the bank. It’s a dish that stretches well and satisfies everyone.
Explosion of Flavor: Every spoonful is packed with an incredible depth of flavor. Infused with aromatic spices like sazon, cumin, and oregano, fresh garlic, and a rich sofrito base, this Arroz con Pollo a la Chorrera is anything but bland.
Highly Versatile: This recipe is incredibly adaptable. Feel free to incorporate any vegetables you have on hand. Think vibrant roasted bell peppers, earthy mushrooms, tender carrots, or even some leafy spinach for an added nutritional boost.
Deliciously Comforting: There’s something inherently soothing about a warm, soupy rice dish. The creamy texture, combined with savory chicken and aromatic spices, makes this the ultimate comfort food for any season.

Key Ingredient Notes for Success

While the recipe uses common ingredients, understanding the role of each component can elevate your Arroz con Pollo a la Chorrera from good to absolutely phenomenal:

Rice: The choice of rice is crucial for achieving the characteristic “soupy” consistency of Arroz a la Chorrera. I strongly recommend using **parboiled medium-grain rice**. Its starch content is ideal for absorbing liquids and creating that desired creamy, wet texture without becoming mushy. Short-grain rice can also work as an alternative. However, **avoid using long-grain rice** as it tends to cook too dry and separate, preventing you from getting the authentic chorrera texture.
Beer: This is the secret ingredient that truly sets Arroz con Pollo a la Chorrera apart. Adding beer at the very end contributes to the dish’s unique creaminess and slightly runny consistency. It also introduces a subtle, complex flavor that complements the spices and chicken beautifully. For the best results, opt for a light lager or pilsner. **Avoid fruit-flavored or dark, heavy beers**, as they can overpower the delicate balance of flavors in the dish. The alcohol cooks off, leaving only the nuanced taste behind.
Chicken: For this recipe, I used boneless chicken breasts, which are easy to cut and cook quickly. However, feel free to use bone-in dark meat, such as chicken thighs or drumsticks, if you prefer a richer flavor and more tender texture. If using bone-in chicken, you might need to adjust the cooking time slightly to ensure it’s fully cooked. Cutting the chicken into bite-sized pieces ensures even cooking and easy serving.
Sofrito: While listed as optional, incorporating a tablespoon of authentic Cuban sofrito will significantly enhance the depth and traditional flavor of your Arroz con Pollo a la Chorrera. Sofrito is the aromatic flavor base of many Latin American dishes, typically made with sautéed onions, peppers, garlic, and herbs.

Step-by-Step: How To Make Arroz Con Pollo A La Chorrera

Follow these simple steps to create a wonderfully flavorful and perfectly soupy Arroz con Pollo a la Chorrera:

Build the Flavor Base: Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the aromatic sofrito (if using), diced yellow onions, green bell peppers, and red bell peppers. Sauté for 3-4 minutes, stirring occasionally, until the onions become translucent and the peppers soften slightly, releasing their sweet aromas. This step is crucial for developing the foundational flavors of the dish.
Infuse the Chicken with Spices: Add the bite-sized chicken pieces to the pot, along with all the dry spices: sazon, chicken bouillon powder, cumin, and oregano. Stir in the capers (if using), bay leaf, minced garlic, and vinegar, followed by the tomato sauce. Cook for just about 20 seconds, stirring constantly. The goal here is to coat the chicken and toast the spices briefly, enhancing their fragrance without burning them. The tomato sauce and vinegar will add a lovely tang and richness.
Add Rice and Cook: Stir the parboiled medium-grain rice into the chicken and vegetable mixture, ensuring it’s well coated with all the delicious flavors. Pour in the measured water. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot tightly, and let it simmer for 25 minutes. Resist the urge to lift the lid during this time, as it allows the rice to cook perfectly in the steam.
Finish with Beer and Peas: After 25 minutes, gently remove the lid. The rice should be mostly cooked and tender. Now, stir in the cup of beer and the green peas. Continue to cook for an additional minute, allowing the beer to warm through and the peas to become tender-crisp. Taste the Arroz con Pollo and adjust the seasoning with salt and pepper as needed. The rice should be moist and soupy. Serve immediately and enjoy!

Top Tips for the Perfect Arroz Con Pollo A La Chorrera

Achieving the ideal soupy texture and rich flavor of this Cuban classic is easy with a few key tips:

Beer Alternative: If you prefer to omit the beer, you absolutely can! Simply substitute it with an equal amount of chicken stock (about 1 cup). This will still contribute to the soupy consistency and add flavor, though it will lack the unique subtle notes that beer provides.
Make it Vegetarian: This dish is incredibly flexible. To make a delicious vegetarian version, simply omit the chicken. You can add extra vegetables, such as mushrooms, chickpeas, or plantains, to make it more hearty. Consider using vegetable broth instead of water for an even richer flavor.
Rice is Key: For the best and most authentic results, using medium-grain parboiled rice is non-negotiable. Its specific starch content is designed to create that signature creamy, soupy consistency that defines Arroz a la Chorrera. Long-grain rice will result in a drier dish, while short-grain rice can also work, but parboiled medium-grain offers the optimal texture.
Storage and Reheating: Any leftovers of this delicious Cuban chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you might find the rice has absorbed more liquid. Add a splash of chicken broth or water to restore its soupy texture, reheating gently on the stovetop or in the microwave.
Seasoning Substitutions: If you don’t have sazon or chicken bouillon powder on hand, you can still achieve a fantastic flavor. Substitute with adobo seasoning, a blend of garlic powder, onion powder, salt, pepper, and oregano, or simply use your favorite combination of spices. The key is a well-seasoned base.
Timing is Everything for the “Soupy” Finish: It’s crucial not to add the beer (or chicken stock alternative) until the rice is completely tender and almost done cooking. Adding it too early can affect the rice’s ability to cook properly. Similarly, add the green peas at the very end. If added too soon, they will overcook and become mushy, losing their vibrant color and slight crispness.
Serving Suggestions: Arroz con Pollo a la Chorrera is a hearty meal on its own, but it pairs wonderfully with traditional Cuban sides. I love to serve it alongside a fresh and bright tomato avocado salad or sweet, caramelized fried plantains (plátanos maduros) to complete the authentic experience.

The Rich History of Arroz Con Pollo a la Chorrera

Arroz con Pollo, or “rice with chicken,” is a staple across Latin America, but each country boasts its own unique variations. Arroz con Pollo a la Chorrera is Cuba’s distinct contribution to this beloved dish, named for its characteristic “a la chorrera” style, which translates to “like a stream” or “runny.” This refers to its deliciously soupy, moist consistency, achieved by cooking the rice with more liquid than a typical dry rice dish, and often finished with a splash of beer or wine to ensure it remains wonderfully wet. It’s a dish that embodies Cuban hospitality and comfort, often prepared for family gatherings and celebrations.

More Cuban Recipes You’ll Enjoy

If you’ve fallen in love with the flavors of Cuba through this Arroz con Pollo a la Chorrera, you’re in for a treat! Explore more authentic Cuban cuisine with these fantastic recipes: this hearty Congri (Cuban Black Beans and Rice), a perfect side or light meal, and the vibrant Cuban Shrimp Creole, bursting with zesty flavors. They are some of my all-time favorite meals!

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5 from 2 votes

Arroz Con Pollo A La Chorrera

By

Julie Maestre

This Arroz con Pollo a la Chorrera is a classic Cuban dish made with soupy rice, tender chicken, and beer. It’s an easy and comforting meal, perfect for any occasion!

Prep:
10 mins

Cook:
30 mins

Total:
40 mins

Servings:
6

Ingredients

2 cups parboiled medium-grain rice , or short grain rice
4 cups water
1 cup beer (light lager or pilsner recommended)
8 ounces tomato sauce
1 tsp sazon
1 tsp chicken bouillon powder
1/2 tsp cumin
1/2 tsp oregano
1 lb chicken , boneless, cut into bite-sized pieces
1 tbsp sofrito, optional but recommended
1/2 green bell pepper , diced
1/2 red bell pepper , diced
1/2 yellow onion , diced
3 garlic cloves , minced
1 bay leaf
1/2 cup green peas (frozen or fresh)
3 tbsp capers, optional, drained
1 tsp vinegar (white or apple cider)
olive oil (for cooking)
salt and pepper to taste

Instructions

Heat 2 tbsp of olive oil in a large pot over medium heat. Add the sofrito (if using), diced onions, green and red bell peppers. Cook for 3-4 minutes, stirring occasionally, until the onions are translucent.
Add the chicken pieces, sazon, chicken bouillon powder, cumin, oregano, capers (if using), bay leaf, minced garlic, vinegar, and tomato sauce. Cook for just 20 seconds, stirring to combine all ingredients and toast the spices.
Stir in the parboiled medium-grain rice until well coated. Then, add the 4 cups of water. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot tightly, and cook for 25 minutes. Do not lift the lid during this time.
After 25 minutes, remove the lid. Stir in the beer and green peas. Cook for an additional minute, allowing the beer to heat through and peas to become tender. Taste and season with salt and pepper as needed for perfect flavor. Serve immediately while soupy!

Notes

You can certainly omit the beer and add a cup of chicken stock instead to maintain the soupy consistency.
Do not add the beer or chicken stock until the rice is completely tender. Also, make sure to add the peas at the end, otherwise, they’ll overcook and get mushy.
For the best authentic texture, always use medium-grain parboiled rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water if needed.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Julie Maestre

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Course:
Entree

Cuisine:
Cuban

Servings:
6

Calories:
353

Keyword:
arroz a la chorrera, Arroz con Pollo, Arroz con pollo a la chorrera, Cuban chicken and rice, soupy rice, chicken and beer