A Delicious Little Piece of Home!

I remember my Grandparents bickering over the stove when cooking Arroz con Pollo, each sneaking more of this or more of that into the pot of gold while the other wasn’t looking. Regardless of who had the final touch, their Arroz con Pollo always came out perfect – bold in flavor, and creamy in texture.

Food of the World: Chicken and Rice

At any Latin restaurant or family gathering in Miami, odds are good they’ll serve Arroz con Pollo. This is as humble a dish to eat at home with family, as it is elegant to be served at fine Cuban restaurants. Single-pot Chicken and Rice recipes are a staple in everyday cuisine, not only in Latin and Caribbean countries, but in most cultures around the world. India’s Chicken Biryani, West Africa’s Jollof and Trinidad’s Pelau, are just a few examples of how something as simple as two ingredients can be packed with so much flavor and depth. Check out this article of 20 Chicken and Rice Recipes from around the world!

Winner Winner Chicken Dinner

Arroz con Pollo is my favorite Cuban Dish, so it’s naturally my first recipe. It’s flavorful and comforting, and this variation dubbed “a la Chorrera“, essentially means “soaked”. For rich moisture in the rice, as in a Spanish Paella, add a beer, preferably a crisp lager or pale ale. The classic dish is slowly braised, packed with flavor and spices, and cooked until the rice is perfectly tender, using an old Paper Bag trick to seal in the steam.

This deliciously easy one-pot dinner recipe pairs well with hard-boiled eggs, sweet peas, asparagus and pickled red peppers. Arroz con Pollo can also be made in larger quantities for special events – you can make this ahead and serve it casserole style.

Arroz Con Pollo Photos

Let me know if you have any questions, and I hope you enjoy my favorite dish!

Arroz Con Pollo “a la Chorrera”

This Cuban Chicken and Rice Recipe is perfect for Sunday dinners with friends and family, so enjoy it with a cold beer, fresh avocado salad and good company.

Rating:
Serving Size:
4-6 Servings
Time:
1.5 Hrs
Difficulty:
4/10

Ingredients

  • 2.5 Lbs Chicken Leg Quarters
  • 1 Large Onion, diced 1/4″
  • 1 Large Red Pepper, diced 1/4″
  • 6 Cloves Garlic, finely chopped (it’s not a lot, calm down)
  • 3 Tablespoons Olive Oil
  • 1 Big Bay Leaf
  • 1 Tbsp Bijol or Annato Seasoning
  • 3 Tbsp Salt
  • 1/2 Tsp Black Pepper
  • ​1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Ground Cumin
  • 8 oz Tomato Sauce
  • 8 oz Beer (My family uses Beck’s but a Miller Lite or Corona will work as well)
  • 8 oz Golden Dry Cooking Wine
  • 4 Cups Valencia Rice (White Medium-Grain or Arborio Rice works as well)
  • 6 Cups Chicken Broth
  • 4 Eggs, Hardboiled and Cooled, Pickled Red Peppers, Blanched Peas and Asparagus for Garnish

You’ll Also Need:

A Wide Pot or Dutch Oven with a Tight Fitting Lid
A Large Paper Bag, Ripped Open Flat

Directions

  1. Break Down That Chicken: Remove any excess fat and skin from the leg quarters. Separate the thighs and drumsticks. Brine these in salt water until we’re ready to use them. 
  2. Sofrito Time: Sauté the diced onion and red pepper with a swirl of oil until the veggies are soft. Add finely chopped garlic, cumin and a bay leaf. Cook for 1 more minute and transfer the Sofrito to a separate bowl.
  3. Brown Your Chicken: Remove chicken pieces from the brine, pat dry and season with salt, pepper, garlic powder and onion powder, or my my Paradise Spice Adobo Seasoning. Using the oil left in the pan, brown the chicken pieces on medium-high heat. Flip your chicken after a few minutes when there’s some color on the first side. Once your second side is browned, add your Sofrito back into the pot and cook for one more minute. (Note: Le’ chicken is not fully cooked yet, but we have a ways to go.)
  4. Make the Base: With the chicken still in the pan, deglaze the bottom by adding the beer and wine, then add the tomato sauce and 1 Tbsp Salt. Cover and simmer the chicken in the tomato base at medium heat for about 8-10 minutes. Stir carefully once or twice, but you don’t have to poke around too much.
  5. Half-Way Point: After about 10 minutes, taste your base. It should be almost slightly salty, with the classic Criollo flavor beginning to develop. Add 2 tablespoons of Bijol or Annatto coloring/seasoning and stir.
  6. Let’s Make Rice: Add rice and 4 1/2 cups of chicken broth to the pan, stir carefully, cover and bring to a boil. After a minute, bring the temp back down to low-medium heat. Check on your rice for the first 7-8 minutes, very quickly stir and re-cover, making sure to scrape the bottom. Add a few tablespoons of stock if the rice starts to look dry and bring to low heat. It should be wet and puffed, but not overcooked and sticky. Remove from heat as soon as the rice is cooked through. 
  7. The Final Trick: Carefully mix the chicken and rice and a few last tablespoons of broth. Check for salt, everything should have balanced out, but you can adjust to your liking. It should be aromatic and flavorful! Finally, take the paper bag and place in-between the lid and the pot, so as to completely seal any steam from coming out. Let it sit for about 10-15 minutes. 
  8. Once you open it, stir and it’s ready to serve! It should be slightly moist, a little runny and very delicious!
  9. Garnish with Pickled Red Peppers, Sliced Hard Boiled Eggs, Sweet Peas and Asparagus. Yum.

Let me know if you tried my Arroz con Pollo recipe and how it went, and if you have any suggestions, I’d love to hear from you. Buen provecho!