📝 About This Recipe
This quintessential Cuban comfort food is more than just chicken and rice; it is a fragrant, saffron-hued masterpiece that brings the soul of Havana to your table. Unlike drier versions, the 'a la Chorrera' style is traditionally served slightly moist and 'soupy,' allowing the short-grain rice to absorb the rich flavors of a beer-infused broth. Infused with a vibrant sofrito and smoky spices, this dish is a celebratory centerpiece meant for sharing with family and friends.
🥗 Ingredients
The Chicken and Marinade
- 3 lbs Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 1/4 cup Sour Orange Juice (or equal parts lime and orange juice)
- 1 teaspoon Dried Oregano
- 4 cloves Garlic (mashed into a paste)
The Sofrito and Rice
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 1 large Red Bell Pepper (finely diced)
- 2 cups Valencia or Arborio Rice (short-grain is essential for the texture)
- 8 ounces Tomato Sauce (canned)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Bijol or Saffron Threads (for that iconic yellow color)
The Liquid and Finishing Touch
- 4 cups Chicken Broth (low sodium)
- 12 ounces Light Lager Beer (one standard bottle)
- 1/2 cup Frozen Sweet Peas (thawed)
- 4 ounces Roasted Red Peppers (Pimientos) (sliced into strips for garnish)
👨🍳 Instructions
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1
In a large bowl, season the chicken pieces with sour orange juice, mashed garlic, oregano, salt, and pepper. Let it marinate for at least 20 minutes (or up to 2 hours in the fridge) to tenderize the meat.
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2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken pieces in batches, skin-side down first, until golden and crispy (about 5-6 minutes per side). Remove chicken and set aside on a plate.
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3
In the same pot, lower the heat to medium. Add the onion, green pepper, and half of the red pepper. Sauté for 5-7 minutes until the onions are translucent and the vegetables have softened, scraping the brown bits from the bottom of the pan.
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4
Stir in the tomato sauce, cumin, and Bijol (or crushed saffron). Cook for 2 minutes until the sauce begins to darken slightly.
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5
Add the rice to the pot and stir well to coat every grain with the oil and spices. Toast the rice for 1-2 minutes until it looks slightly pearlescent.
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6
Pour in the chicken broth and bring the mixture to a rolling boil.
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7
Return the chicken pieces (and any juices from the plate) to the pot, nestling them into the rice. Reduce the heat to low.
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8
Cover the pot tightly with a lid. Simmer undisturbed for 20-25 minutes, or until the rice is tender and most of the liquid is absorbed.
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9
Pour the bottle of beer evenly over the rice and chicken. Do not stir vigorously; just a light fluff with a fork. Scatter the peas and remaining red pepper strips over the top.
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10
Cover again and cook for an additional 5-10 minutes. This 'a la Chorrera' style should be moist and slightly creamy, not dry like a pilaf.
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11
Remove from heat and let it rest, covered, for 5 minutes before serving. This allows the flavors to settle and the texture to become perfect.
💡 Chef's Tips
Always use bone-in chicken; the marrow provides a depth of flavor that boneless meat simply cannot match. If you cannot find sour orange juice, a mix of 2 parts orange juice, 1 part lemon juice, and 1 part lime juice is an excellent substitute. Do not wash the rice for this specific recipe; the surface starch helps achieve the creamy 'Chorrera' texture. For the most authentic flavor, use a classic Hispanic pilsner or light lager like Hatuey or Presidente. If the rice looks too dry before adding the beer, add an extra half cup of broth; the final result should be 'asopado' (soupy).
🍽️ Serving Suggestions
Serve with a side of sweet fried plantains (maduros) to balance the savory spices. A simple avocado salad with thinly sliced red onions and a lime vinaigrette adds a refreshing crunch. Pair with a cold glass of Materva (yerba mate soda) or a crisp Sauvignon Blanc. Offer a small bowl of hot sauce or 'pique' on the side for those who want an extra kick. Finish the meal with a classic Cuban flan for the ultimate Caribbean experience.