Arroz con Pollo a la Chorrera (Yellow Rice with Chicken)

A bowl of food with asparagus and green beans.

Arroz con Pollo a la Chorrera (Yellow Rice with Chicken)

Servings 4 Servings


  • 3 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon cracked black pepper, divided
  • ¼ pound Spanish chorizo, casing removed, halved lengthwise then cut into half moons
  • 1 onion, chopped
  • 2 red bell peppers, 1 chopped and 1 sliced
  • 3 garlic cloves, minced
  • 1 (8-ounce) can tomato sauce
  • ¼ cup dry white wine
  • 1 bay leaf
  • 1 teaspoon garlic powder
  • ½ teaspoon Bijol, (annatto powder)
  • ½ teaspoon dried oregano
  • 1 (14 ounce) bag Valencia or pearl rice, rinsed
  • 4 cups chicken broth
  • 6 ounces light beer
  • ½ cup frozen peas
  • asparagus spears, optional garnish


  • In a large bowl, season the chicken with 1 tablespoon of olive oil, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
  • In a large Dutch oven or pan, heat the remaining 2 tablespoons of oil over medium heat. Add the chorizo and sauté for 3 to 4 minutes. Transfer the chorizo to a plate and set aside.
  • In the same pan used to cook the chorizo, combine the seasoned chicken, onion, chopped bell pepper, and garlic. Sauté for 2 to 3 minutes. Add the tomato sauce, wine, bay leaf, garlic powder, achiote, oregano, remaining 1 teaspoon of salt, and remaining ¼ teaspoon of black pepper and bring to a boil. When it reaches a boil, cover, reduce the heat to low, and simmer for 10 minutes.
  • Stir in the rice, chicken broth, and chorizo. Cover and simmer for 15 minutes. Add the beer and gently stir. Add the peas and sliced bell pepper. Simmer for 10 minutes or until the rice is tender. The liquid does not have to be fully absorbed.
  • Serve immediately. Enjoy!

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