Arroz con Pollo a la Chorrera (Soupy Chicken and Rice)

One of my favorite Cuban comfort food is Arroz con Pollo. Chicken and rice is one of those dishes that I can eat, over and over, and never get tired of.

This dish is very popular all over Latin America and Spain, but every recipe will be different. The recipe below is the same recipe my grandmother makes for us, and now I make for my family.

Ingredients:

2lbs of chicken thighs (drumsticks are also good)
1 pckg Valencia Rice (Pearl Rice)
2 medium onions, chopped
3 cloves of garlic, crushed
5 tbsp cooking oil
1/2 green pepper (optional)
1 8 oz can tomato sauce
1 cup dry wine or beer (yes, beer)
3-4 cups of chicken broth
1 can sweet peas
yellow rice coloring (bijol)
salt & pepper to taste
1 tsp Sazon Total (total seasoning)


Saute onion, garlic and green pepper in hot oil.

Add chicken and let slightly brown.

Add tomato sauce, salt, seasoning, 2 cups of broth, and yellow coloring, and cook for about 10 minutes.


Add washed rice and lower heat. I usually put it on medium heat.

Add 1 cup of wine (or beer) and simmer covered. DO stir every few minutes so it won't stick. If it sticks, it will make what we call "raspita" and it will ruin the whole dish. Although I know people who love the "raspita".

This is where the CHORRERA part comes into play. Usually rice is meant to be nice and fluffy, but with this style of cooking, you want it cream like.

Depending on how soupy you want it, you continue adding broth, simmering, and stirring until rice is tender and of course meets your likings.

Once served, add a spoonful or 2 of the peas. I made this really late at night and didnt have any.