Arroz con Pollo
(a la chorrera)

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Serves 6



  • 2 tbs. salt (approx.)
  • 1/2 tsp. saffron
  • 1/2 tsp. cumin
  • 1/4 tsp. pepper
  • 1 lb. rice
  • 1 can red peppers
  • 1 small can petit pois
  • 1 small can asparagus


Cut chicken into eight pieces and brown in hot oil.  Remove chicken and saute  the onion, parsley, garlic, green pepper in the same oil.  Return the chicken to pan adding the broth, and boil until chicken begins to soften.  Add the wine, salt,  saffron, cumin,  half the red peppers, the water from the red peppers and the petit pois.   Bring to a boil and add the  rice.  Cook over low heat or in a 400F oven for about 30 minutes. While cooking, add small portions of water, as needed, so that the rice does not dry up.  When done, place on serving dish and garnish with asparagus and red pepper strips

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