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CubanRice & Paellas

Cuban Arroz con Pollo a la Chorrera

⏱️ Prep: 20m🔥 Cook: 45m∑ Total: 65m🍽️ 6 servings
Cuban Arroz con Pollo a la Chorrera
🎬 Video ref: Cocina Cubana con Luz

Mise en Place / Ingredients[14]

  • 3 lbs Bone-in skin-on chicken thighs
  • 2 cups Medium-grain white rice (Mahatma Valencia)
  • 1 cup (8 fl oz) Pale lager beer (divided into two 1/2-cup additions) (Corona Extra or Hatuey)
  • 2.5 cups Low-sodium chicken broth
  • 1 cup Diced green and red bell peppers
  • 1 large Diced yellow onion
  • 6 cloves Minced garlic cloves
  • 1 tsp Bijol seasoning powder (Bijol Condimento Amarillo)
  • 1 tsp Ground cumin (Badia Ground Cumin)
  • 0.5 cup (4 oz jar) Canned roasted red pimiento strips (Goya Pimientos)
  • 1 cup Sweet green peas (petit pois)
  • 2 tbsp Extra-virgin olive oil
  • 1.5 tsp Kosher salt
  • 0.5 tsp Freshly ground black pepper

🛒 US Supermarket Brand Guide

Bijol Seasoning: Bijol Yellow Seasoning Powder

The signature Cuban annatto-cumin coloring blend. • 📍 Hispanic aisle.

Rice: Mahatma Valencia Medium Grain Rice

High starch absorption for saucy texture. • 📍 Rice aisle.

Cooking Sequence & Checkpoints

1
Season & Brown Chicken⏱️ 9 min

Season bone-in chicken thighs with kosher salt and black pepper. Brown in hot olive oil for 4 to 5 minutes per side (9 minutes total). Set aside.

✓ Checkpoint: Golden crispy skin.

2
Sofrito Criollo⏱️ 6 min

In rendered fat, sauté diced onion, bell peppers, minced garlic, ground cumin, and bijol powder for 6 minutes.

✓ Checkpoint: Bright orange aromatic oil.

3
Toast Rice and Simmer⏱️ 20 min

Add 2 cups Valencia rice, 2.5 cups warm chicken broth, and 1/2 cup pale lager beer. Nestle browned chicken into rice and simmer covered over medium-low heat for 20 minutes.

✓ Checkpoint: Gentle rolling simmer.

4
Chorrera Finish (Final 10 Minutes)⏱️ 10 min

Pour the remaining 1/2 cup beer over top, garnish with roasted pimiento strips and sweet green peas, and cover tightly on low heat for the final 10 minutes until chicken reaches ≥165°F (175°F–180°F texture target).

✓ Checkpoint: Saucy, tender chicken and rice.

🛡️ Food Safety & Internal Temperature: Safety ≥165°F (74°C) poultry | Texture Target: 175°F–180°F (80°C) dark meat & 1:1.75 total liquid ratio (3.5 cups liquid : 2 cups rice)USDA Mandatory Poultry Minimum: ≥165°F (74°C) in the thickest part of the thigh without touching bone.
👁️ Master Doneness Checkpoint:The rice must be 'a la chorrera'—rich, moist, and flowing with savory pan juices.

🔬 Why It Works:

Late Beer Addition (Final 10 Minutes): Pouring the remaining 1/2 cup of pale lager 10 minutes before finishing completes the 1:1.75 liquid ratio (2.5 cups broth + 1 cup beer for 2 cups rice) and emulsifies surface starches into a glossy "a la chorrera" sauce.

⚠️ Troubleshooting:

Rice turned dry: Add 1/2 cup warm chicken broth or beer and steam covered on low.