Hispanic Kitchen

Spice It Up!

 
We recently had friends over for late lunch/early dinner and I wanted to serve a Cuban-style Arroz con Pollo a la Chorrera.

I had a really outstanding dish of it served at a Cuban restaurant in Miami, and after watching a couple of YouTube cooking videos demonstrating how to make it and reading a few recipes on line, I called the restaurant to find out how they made theirs.

When I asked if I could have the recipe I was told no, because the chef was quite protective of his recipes BUT... then the person I was speaking with proceeded to tell me how they made it... No exact measurements or list of ingredients were given, but he did tell me that the chicken was cooked as fricasé de pollo first (no wonder it fell off the bone!) and the rice cooked separately and then put together towards the end of cooking... and replied to my question that yes, the chef used beer and chicken stock for the rice and sherry when making the fricasé...
 
Arroz con Pollo is a typical Cuban dish made with rice (arroz) and chicken (pollo).  A la chorrera is a colloquial term used for a 'wetter than usual' rice. Most Cuban rice dishes call for the arroz to be 'desgranado', the term used to mean fluffy, loose rice, but for paella or arroz con pollo a la chorrera, you want the rice to be much wetter. You achieve this by drenching it with liquids and cook as you would an Italian risotto, adding liquid as it evaporates or gets absorbed by the rice until you get it to the desired consistency.
 
Some people start the cooking process on the stove and finish in the oven. I decided to use a combination of the recipes and techniques that I had been told, read and watched on video and came up with my own version. I have made Arroz con Pollo in the past, but this was my first try 'a la chorrera'. The entire process was done on the stove.
 
I first served a salad of thin, lightly cooked zucchini ribbons, raw carrot curls and avocado slices on red lettuce leaves drizzled in Calamondin Vinaigrette.
 
For the entrée, I used plump, boneless and skinless chicken thighs, as the results are moister and much easier to eat without having to pick the meat off the bones on the plate.
 
Arroz con Pollo a la Chorrera
 
8 chicken thighs, fat removed as much as possible
4 large garlic cloves, minced
1 Meyer lemon, juiced
1 teaspoon fresh chopped oregano
½ teaspoon ground cumin
 
Marinate the chicken in the above ingredients in a plastic bag or covered glass Pyrex dish for at least 2 hours in the refrigerator.
 
When ready to start cooking, sauté the drained and dried chicken pieces in a small quantity of olive oil.  You don't want to bathe it in the oil, but enough that the meat doesn't stick to the bottom of the pan.  Turn over a couple of times to get the desired golden-brown crust.  Place on a dish and reserve, covered until later.
 
1 large onion, chopped
1 large green or red bell pepper, chopped
1 medium shallot, chopped
3 large garlic cloves, minced
2 dried bay leaves
½ teaspoon Spanish or smoky paprika
¼ teaspoon ground cumin
Salt to taste
½ small can tomato sauce
1 cup dry Sherry
2½ cups Valencia, Arborio or any other risotto rice
½ of a 32-ounce box of chicken broth (no MSG)
1 24-ounce can of beer
A generous pinch saffron threads (*)
1 Tablespoon capers (*)
1 Tablespoon fresh oregano
1½ cups Petit Pois or sweet English peas
Strips of red pimento for garnish (optional)
 
Using the same pan and oil in which the chicken was sautéed, start your sofrito (the Cuban version of a mirepoix or Cajun holy trinity) by adding the chopped onion, bell pepper, shallot, garlic and bay leaves, and sauté until the onion and peppers are soft and translucent, but before the garlic turns brown. Sprinkle with the paprika, cumin and salt (or you can use one of the Goya all-purpose seasonings with no MSG); add the tomato sauce and sherry scraping the bottom to deglaze the pan and simmer for a couple of minutes.
 
Add the rice and stir around for a bit, a couple of minutes. Add the chicken broth and half the can of beer, reserving the rest for later. Add the saffron, capers and fresh oregano (I used the tiny leaves of my stick oregano bush).
 
At this point, put the chicken back into the pan with whatever juices collected while reserving, nestling the pieces into the rice. Cover and turn heat to the lowest level; let simmer until the liquid is almost all absorbed. Add the rest of the can of beer and let it continue cooking, covered, until the liquid is almost all absorbed. Add more chicken broth or sherry if needed.
 
Let it sit, covered for a few minutes until time to serve. The rest of the liquid will be completely absorbed and the rice will be plump, succulent and full of flavor.
 
The Petit Pois or English peas are not added until the cooking process is done so the peas maintain their plump roundness. Garnish with red pimento strips if desired. I didn't, since I used red bell pepper in my sofrito.
 
Kitchen tips:
(*) To get more color and flavor from the saffron, first soak in lemon or lime juice for a little while and using a spoon, mash it a bit to extract as much color as possible. Since I used Meyer lemons in the chicken marinade, I used Meyer lemon juice to soak the saffron.
(*) When adding salt be careful if you will be using capers, since they are also salty. I waited until after I added the capers and tasted the broth before I added the salt.
 

 


 

Save this recipe to your HK profile by clicking on the Favorite button below!

Views: 5309

Tags: arroz, chorrera, pollo, rice, sonia martinez

Comment

You need to be a member of Hispanic Kitchen to add comments!

Join Hispanic Kitchen

Comment by Sonia R. Martinez on June 24, 2012 at 12:03pm

Thank you, Joanne...it did turn out pretty amazing!

Comment by Joanne Goundry on June 24, 2012 at 9:59am

looks amazing ;)

Comment by Sonia R. Martinez on June 22, 2012 at 12:35pm

Muchas Gracias, Sonia!

Comment by Sonia Mendez Garcia on June 22, 2012 at 7:19am

A very comforting dish....delicioso!

Comment by Sonia R. Martinez on June 21, 2012 at 3:00pm

Gracias, Lemoncello...I like to know when I read recipes that contain words or ingredients in other languages what the foreign words mean.

Comment by Lemoncello on June 21, 2012 at 2:53pm

Great post Sonia. I love that you took the time to give definitions and translations of the Spanish words.

Comment by Sonia R. Martinez on February 8, 2012 at 10:10pm

Gracias, Jorge...I was quite impressed with it myself...the best I have ever made!

Comment by Jorge - HK on February 8, 2012 at 4:53pm

This looks amazing, Sonia!



© 2014   Hispanic Kitchen  

Contact Us | FAQs | Advertising | Privacy Policy | Terms of Service

Badges | Privacy Policy  |  Report an Issue  |  Privacy Policy  |  Terms of Service

Google+
Visit Us On Facebook Visit Us On Google Plus