Arroz con pollo a la Chorrera | Receta Cubana

Chicken and Rice with Chorrera Sauce 3-quarter chicken 16 oz Valencian rice or pearl rice 6 garlic cloves 1 small onion, chopped Half red and green bell peppers Goya yellow seasoning or turmeric 4 oz white or dry wine 1 beer 32 oz chicken broth and 3/4 cup of the broth from the roasted chicken Salt to taste 1/4 cup cumin 1/4 cup ground black pepper 4 oz tomato sauce 1/2 cup Piti púa (petit pois) or 1 cup Pickled red pepper For the chicken marinade Oregano, black pepper, salt to taste, cumin, paprika, mojo criollo (or you can substitute it with vinegar), lemon, and dry wine. Let it marinate for approximately one hour. Chicken and Rice with Chorrera Sauce 3 quarters of chicken 16 ounces of Valencian rice or pearl rice 6 garlic cloves 1 small chopped onion Red and green bell peppers, cut in half Goya yellow seasoning or turmeric 4 ounces of white or dry wine 1 beer 3.2 ounces of chicken broth and 3/4 cup of the broth from the roasted chicken Salt to taste 1/4 cup of cumin 1/4 cup of ground black pepper 4 ounces of tomato sauce 1/2 cup of Piti púa (petit pois) or 1 cup of pickled red pepper For the chicken marinade Oregano, black pepper, salt to taste, cumin, paprika, mojo criollo (or you can substitute it with vinegar), lemon, and dry wine. Let it marinate for approximately one hour. I hope you enjoyed this video. Leave a like if you liked it and subscribe for more videos like this. FOLLOW US ON SOCIAL MEDIA -------------------------------------------------------------- ►Facebook -   / lacocinadedianelys   ►Instagram -   / lacocinadedianelys