Hispanic Heritage · Cuba

Artemisa

Artemisa · San Antonio de los Baños · Bauta · Caimito · Guanajay · Mariel

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Arroz con pollo a la chorrera

Descubre

Artemisa’s arroz con pollo a la chorrera brings chicken and rice together in a particularly moist preparation. Sofrito, seasoning, and broth give the grains flavor, while the texture distinguishes it from a drier arroz con pollo.

La Gente

Watch the rice as it absorbs liquid. A la chorrera should remain loose enough to spoon, so the final texture matters more than a rigid cooking time. Bring it to the table promptly, with its fragrance still rising from the pot.

Sabor

Artemisa cooks with the Cuban base: garlic, onion, green pepper, sour orange, cumin, oregano, bay, and the color of bijol or sazón. Beer in the rice. Nothing hot.

Spice DNA · Herb medium · Sweet low · Smoke low · Heat none · Acid low

Seasonings to explore

Minced Garlic in Olive Oil. In the sofrito. Adds a savory garlic base.
Sazón Tropical. The Cuban sazón with bijol color. This is the gold in the rice.
Cumin Ground. In the sofrito.
Oregano Whole. In the sofrito.
Bay Leaves Whole. In the pot.
Black Pepper Ground. On the chicken.
Onion Powder. With the fresh onion.

From your market: a chicken cut in ten pieces, medium-grain rice, a can of beer, tomato sauce, a green pepper, an onion, a jar of pimientos, frozen peas, and chicken broth. Badia does not sell the beer. Any lager. Choose a lager you enjoy cooking with.

Cocina

Arroz con pollo a la chorrera

Wet arroz con pollo, the campo way. More liquid than the rice needs, and served with a spoon.

Serves 6

1 chicken, cut in 10 pieces
Salt and ½ tsp Badia Black Pepper, ground
3 tbsp oil
1 onion, chopped
1 green pepper, chopped
2 tbsp Badia Minced Garlic in Olive Oil
½ tsp Badia Onion Powder
1 tsp Badia Cumin, ground
1 tsp Badia Oregano, whole
1 Badia Bay Leaf, whole
1 cup tomato sauce
1 can (12 oz) lager
5 cups chicken broth
1 tbsp Badia Sazón Tropical
2½ cups medium-grain rice
1 cup frozen peas
1 jar pimientos, in strips

Brown the chicken. Season with salt and pepper. Brown in the oil in a wide pot. Set aside.
Sofrito. Cook the onion and pepper with the garlic, onion powder, cumin, oregano, and bay leaf until soft. Add the tomato sauce and cook 3 minutes.
Liquid. Add the beer, broth, and sazón. Return the chicken. Simmer 15 minutes.
Rice. Stir in the rice. Cover and simmer on low 20 to 25 minutes, until the rice is tender and still loose and wet. Add broth if it tightens. It should pour.
Finish. Stir in the peas, lay the pimientos on top, cover 5 minutes off the heat.
Serve with a spoon, a slice of avocado, and tostones. Wet is correct. Tell them Artemisa said so.