There are few dishes that feel like a warm hug the way Cuban arroz con pollo does. It’s one of those meals that shows up at every meaningful table: Sunday dinners, birthday gatherings, or just a rainy afternoon when abuela decides “hoy se come bien.” The savory blend of rice, tender chicken, and spices simmered together in a single pot makes it more than just comfort food — it’s culinary nostalgia.

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Why You’ll Love This Recipe

Cuban arroz con pollo (rice with chicken) has Spanish roots, but over generations, it’s taken on a flavor profile uniquely its own in the Cuban kitchen. Unlike the saffron-heavy version found in Spain, the Cuban version is deeply aromatic thanks to sazón, sofrito, and beer or wine, which add depth to the dish. You’ll often see it made with boneless thighs or drumsticks, bone-in for maximum flavor.

It’s a one-pot wonder that somehow manages to feel rustic and elegant all at once.

One-Pot Wonder – Everything cooks in a single pan, making cleanup a breeze.

Packed with Flavor – Layers of sofrito, spices, and beer or wine give it serious depth.

Authentically Cuban – It honors traditional Cuban flavors while being approachable for any home cook.

Weeknight-Friendly – With pantry staples and simple steps, it’s doable even on busy nights.

Customizable – Add olives, peas, roasted red peppers, or a squeeze of lime—make it your own.

Crowd-Pleaser – It feeds a group and always earns second helpings.

Comfort in a Bowl – Warm, hearty, and nostalgic—it’s like a hug from the inside out.

Key Ingredients You’ll Need

• Chicken – Usually bone-in for richness, marinated with garlic, citrus, and spices.
• Rice – Long-grain white rice is traditional — it soaks up all the juices.
• Sofrito – The essential base of Cuban cooking — sautéed onion, garlic, bell pepper, tomato.
• Beer or white wine – A splash adds acidity and depth, helping deglaze the pan.
• Spices – Cumin, oregano, bay leaf, paprika. Some even add a pinch of bijol or annatto for color.
• Peas, pimientos, or green olives – Stirred in at the end for brightness and contrast.

How to make a Arroz con Pollo a la Chorrera

1.    Marinate chicken (bone‑in pieces) in mojo (garlic + citrus + herbs).

2.    Sear chicken in oil until browned on both sides.

3.    Sauté sofrito (onion, pepper, garlic, tomato) in the same pan.

4.    Add rice, stirring to coat in the sofrito and juices.

5.    Pour in broth (and beer or wine), plus spices (cumin, oregano, bay leaf). 

6.    Nestle chicken back on top of the rice.

7.    Simmer covered until rice is tender and chicken cooked through.

8.    Stir in peas/olives, let sit briefly, then serve with lime and enjoy!

If you liked this Cuban recipe, check out some other popular Cuban recipes on the blog!