Arroz con Pollo a la Chorrera

Chicken with Rice Chorrera-Style

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

The origin of the phrase a la Chorrera is debated by food scholars. Some believe that the name of this Cuban version of arroz con pollo refers to the chorrera, a lace collar worn by gentlemen in Spanish colonial times, while others trace the name to the nineteenth-century kitchens of the famous Chorrera del Vedado hotel. Early recipes included dry sherry or wine, but more modern versions call for beer. In Cuba today, it is easier and less expensive to buy chicken thighs