Saturday, September 24, 2011

Arroz Con Pollo...a la Chorrera {Rice with Chicken}

I was so happy when I recently got an email from this gal who is with us in the kitchen today.
Her name is Mary and she and her daughter have a website called, Coupon Loving Chicks.
She wanted to share her favorite family recipe with all of our fine Country Cook readers.
Of course, I was happy to oblige.

To me, Country Cookin' means the same thing no matter what your culture or heritage.
It is the food of your youth.
It's the first foods that you ever tasted and loved.
The foods your Mom and Grandma made for you.
That food that all other food you eat in the future is measured by.
Whether it is fried chicken, or arroz con pollo. It is comfort, pure and simple.
And that's exactly what is being shared today.

I hope y'all will please give a warm country welcome to Mary today!

 Hi all, my name is Mary Garcia of; and this is one of my family’s all-time favorite recipes. It is a typical Spanish Dish, called “Arroz con Pollo …a la Chorrera,” which is basically chicken and yellow rice, but, it’s not just that. Well, at least not to us. This recipe was passed down from my mother’s great grandmother, and my mother (R.I.P.) passed it down to me, then me to my daughter, Vanessa. My mother was the BEST cook. In fact, everything she made tasted wonderful. No other food in the world tastes like mom’s food. Even fried eggs made by mom were the best, and we sure do miss mom’s cooking. Over the years, I managed to perfect this dish to where even my mom would say my “Arroz con Pollo …a la Chorrera” was the BEST!!! In fact, mom would always ask me to make this dish at family gatherings and to this day dad says; “Your mom was the best cook, but, you make the best Arroz con Pollo…a la Chorrera.”
 (Meet my mom – Maura Milord. That is one heck of last name, I am very proud of.)               
I dedicate this recipe to my loving mother, Maura Milord, who was the BEST daughter, sister, wife, mother and grandmother, in the entire world. She was also the BEST cook. We love and miss you more than words can express, mom. Forever in our hearts you will live.

I hope you guys enjoy this dish as much as I enjoy making it for family and friends.

Arroz con Pollo …a la Chorrera

Spanish Style chicken and rice, beautifully seasoned and cooked together instead of being served separately in the ordinary way.
1 Whole Chicken (approximately 3 pounds)
1 ½ teaspoons salt
¼ teaspoon black pepper
1 large finely chopped onion
1 large finely chopped green bell pepper
1 teaspoon cumin
3 large garlic cloves, minced
1 bay leaf
½ cup of pure Spanish olive oil
4 envelopes Goya brand chicken broth (can be substituted for other brand if preferred)
2 envelopes Sazón Goya seasoning with Coriander and Annatto
2 envelopes Sazón Goya seasoning with Saffron
1 small can seasoned tomato sauce (can be substituted for regular tomato sauce)
¼ cup drained pimentos (for garnish)
1 cup drained canned early sweet peas
1 cup white cooking wine
1 – 14 oz., pack Valencia short grain rice (any brand)
1 beer – room temperature (any brand)
4 cups water

1.         Wash chicken thoroughly, remove the skin and excess fat and cut into 8 pieces. Pat it dry with paper towels and sprinkle it with salt and pepper.

2.         In a large heavy pot over medium heat pour ¼ cup olive oil and simmer until it is fragrant, then brown the chicken 6 to 8 minutes on each side. Remove the chicken and set it aside. Add the remaining olive oil and saute the onion, bell pepper and minced garlic, stirring until the onion is transparent, for approximately 6 minutes. Add the seasoned tomato sauce, cumin, bay leaf, coriander with annatto and seasoned saffron. Stir for approximately 5 minutes. Add the chicken and mix well in sauce, add the white cooking wine and simmer (on medium to low heat) for 5 minutes, while stirring.

3.         Add 4 cups of water and 4 envelopes of chicken broth, stir, and bring to a boil. When chicken is fully cooked, remove chicken, place in a separate bowl and set aside. Add the rice and continue to cook for approximately 10 minutes, while stirring. When the rice grains begin to open up, pour in the beer and continue to cook on medium to low heat for approximately 20 minutes (stirring frequently), until rice is fully cooked. While the rice is cooking, take the chicken and remove the meat with a fork, discard the bones, shred the chicken meat (I use my clean hands), and set aside in a bowl. When the rice is fully cooked, add shredded chicken, ¾ cups peas and stir for approximately 5 more minutes.

4.         Remove from heat garnish with sweet peas, pimentos, and …Enjoy!!!
Tip: Do not allow the rice to dry up. If this happens, don’t be afraid to add another ½ to 1 cup of white cooking wine, until rice is fully cooked. It will taste DELICIOUS!!!
Note: The desired consistency of the sauce in the rice should be thick as opposed to being too watery.

(Meet my daughter, Vanessa Guerra, owner of


Thank you so much to Mary for sharing such a beloved family recipe.
Chicken and rice is so comforting and yummy and the combination of flavors sounds so good! 
Recipes like these are definitely meant to be shared and passed on to future generations.

I hope y'all will take the time to like Coupon Loving Chicks facebook page.
And be sure to check out their website for all the latest and greatest deals!



  1. Love this recipe Brandie! My neighbor gave me something similar but I never had the amounts. Thanks for sharing! Great recipe Mary!

  2. We’d like to thank Brandie for having us, today. Just so you have an idea, being at Brandie’s kitchen for us is like being invited to cook with Emeril Lagasse, and we are honored. This recipe was passed down from our great grandmother to our grandmother, our mother, then to us. We have made a few modifications throughout the years, but, this is it; our mom’s recipe. Today, we feel both honored and blessed to share it with all of you. ♥♥♥

  3. Thank you for the nice comment, Patti. ♥♥♥

  4. That looks very yummy! I plan on making this :)

  5. Brandie, thank you for the introduction to Coupon Loving Chicks. Vanessa, the recipe looks fabulous and I appreciate the presentation of putting it together vs. serving the components separately. The heirloom aspect of the recipe, handed down through time, makes it a priceless treasure...brava!

  6. Thank you Gricel and Brooks for your comments. :o) This morning when I saw mom’s recipe on here, I was reminded of how our Cuban elders have the best anecdotes, and I had to laugh. Particularly, when it comes to their explanation of how they got their long names. In fact, most Cuban elders you’ll meet, in the very least, have 2 first names, 2 middle names and 2 last names. The way they account for this is in every Cuban household there was a Name Almanac, mainly with Patron Saint’s names. So, it was very common for your parents to name you after the Patron Saint’s name which fell on the day you were born, coupled with a combination of their favorite aunt’s name, then came your middle names (probably in honor of one or two sisters on your mother’s side), followed by both parents last names, combined. ergo; Maria Candelaria, de los Angeles, Clodomira, Teodora, Perez-Gonzalez de Garcia!!! True story!!! √ --- …with all these names to choose from, and forever you are referred to by family members as; “Cuca.” – This never fails to make me laugh!!! =)

  7. Mary and Vanessa, thank you for sharing this delicious family recipe with us all. Now that autumn and the cooler weather has arrived, it will be wonderful to cook some one pot meals like your fabulous chicken and rice.

    Brandie, as always, you bring the greatest guest posters :) Thank you!!

  8. Thank you, Lizzy! We agree, Brandie is amazing and we are blessed to be here. ♥♥♥

  9. This recipe looks and sounds delish, Brandie!

  10. Thank you for dropping by, Jennifer. We're happy you enjoy our mom's recipe, too. ♥♥♥

  11. What a wonderful guest post with a delicious-looking dish!!!

  12. Stephanie, we are enjoying your wonderful comments and we thank you for dropping by. ♥♥♥

  13. Wow! This dish looks so good. I know the husband and I would love this! I'll have to bookmark this, for sure. Thanks for sharing! May your wonderful memories live on. <3

  14. Love your site! I've been following you now for quite some time. Love the recipes! I'd like to invite you to my blogspot.
    Have a blessed day!

  15. Thank you for the wonderful comments. We are happy you are enjoying our beautiful mom's recipe. We hope you are having a wonderful day!!! ♥♥♥

  16. Not only a delicious sounding recipe, but a lovely tribute to a mom/grandma. VERY nice - thanks so much Brandie for sharing.

  17. This arroz con pollo sounds so good, I can't wait to attempt it with my little girls!

  18. This is my husbands all time favorite dish when we go out for Mexican I can make it for him at home. thanks

  19. What a wonderful post. We enjoyed it. The recipes looks so delicious.

  20. That is fantastic! I am loving this and their site!

  21. Great guest post! This recipe would be such a nice change of pace from the plain old chicken and rice with the cream of mushroom soup!

  22. what a lovely post, and a great way of remembering a loved one! My boyfriend is Peruvian, and he makes the peruivan version of Arroz con Pollo, which is with green rice, and I absolutely love it. I now want to try this version as a suprise for him as I think it will be a real hit! What a great guest post! X

  23. Thank you everyone for your lovely comments!! This was truly a pleasure for me to have Mary & Vanessa share such a special recipe! I really hope y'all enjoy this one if you try it!!

  24. What a lovely tribute to your mother & a delicious recipe, thank you for sharing it!
    Stopping by from Made by Me Monday to say hi & check out your wonderful post :)

  25. Thank you, ALL for the wonderful comments. We knew Brandie's friends had to be AWESOME, just like her. ♥♥♥


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