Entree: Colombia – Cauca & Valle – Arroz Atollado (Creamy Colombian rice stew with chicken, pork, potatoes, and vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) annatto oil (achiote) or 1 tsp (2 g) annatto powder mixed with 1 tbsp (15 ml) oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) chorizo or longaniza, sliced
- 4 oz (115 g) bacon, chopped
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 1/2 cups (500 g) long-grain white rice, rinsed
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks, about 12 oz (340 g)
- 1 cup (150 g) frozen or fresh peas
- 1 medium carrot, diced (about 4 oz / 115 g)
- 1/2 cup (120 ml) tomato sauce
- 4 cups (960 ml) chicken stock, warm
- 2 bay leaves
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (15 g) chopped fresh cilantro
- 2 scallions, thinly sliced
- Lime wedges for serving (optional)

Instructions

1. Pat the chicken thighs dry and season with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil and annatto oil over medium-high heat. Brown the chicken thighs on both sides until golden, about 6–8 minutes per side; remove and set aside.
2. In the same pot, add the bacon and pork cubes. Brown the pork and render the bacon fat, about 6–8 minutes. Add the sliced chorizo and cook 2–3 minutes until it releases its oils.
3. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, cumin, and smoked paprika and cook 30 seconds until fragrant. Mix in the tomato sauce.
4. Return the browned chicken to the pot, nestle the pork and chorizo pieces around it, then add the rinsed rice and stir to coat the grains in the pan juices for 1–2 minutes.
5. Pour in the warm chicken stock and add the bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer 10 minutes.
6. Add the potato chunks, diced carrot, and peas, tucking them among the rice and meats. Cover and continue to cook on low until the rice is tender, potatoes are cooked, and the mixture has a creamy, slightly stuck-together texture, about 15–20 more minutes. Stir gently once or twice to distribute ingredients, being careful not to break up the chicken too much.
7. Remove from heat, discard bay leaves, and let rest covered 5 minutes. Adjust salt and pepper to taste and stir in chopped cilantro and scallions.
8. Serve family-style with lime wedges on the side for squeezing over individual portions.