Arroz con Pollo a la Chorrera (Soupy Cuban Saffron Beer Chicken Rice) – Authentic Cuba Recipe

Ingredients for Arroz con Pollo a la Chorrera (Soupy Cuban Saffron Beer Chicken Rice) (4 Servings)

• 1.25 lbs (or 2.5 cups) golden chicken thighs, prepped into bite-sized pieces
• 1.5 cups short/medium-grain rice, washed and trimmed
• 1 cup roasted piquillo peppers and green peas
• 1 medium onion and 3 cloves garlic, finely minced with bijol/saffron
• 1.5 tbsp traditional Cuba seasoning (Cuban sofrito, cumin, splash of crisp lager or broth)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and bijol/saffron until golden.
2. Add Cuban sofrito, cumin, splash of crisp lager or broth along with golden chicken thighs and short/medium-grain rice, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with roasted piquillo peppers and green peas.