Entree: Colombia – Central Culinary Region – Arroz Atollado (Creamy Colombian rice stew with chicken, pork, potatoes, and vegetables)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) achiote (annatto) paste
- 3 bone-in chicken thighs, approx. 7 oz (200 g) each
- 8 oz (225 g) pork shoulder, diced
- 6 oz (170 g) Colombian chorizo or spicy pork sausage, sliced
- 1 large onion, chopped, about 8 oz (225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 red bell pepper, chopped, about 6 oz (170 g)
- 2 medium potatoes, peeled and diced, about 12 oz (340 g)
- 2 cups (370 g) long-grain rice, rinsed
- 4 cups (960 ml) chicken broth, preferably homemade
- 2 bay leaves
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (150 g) frozen peas
- 1/2 cup (8 g) chopped fresh cilantro
- Lime wedges for serving

Instructions

1. Pat the chicken thighs dry and season with 1 tsp (6 g) of the salt and 1/2 tsp (1 g) black pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
2. Brown the chicken thighs on both sides until golden, about 4–5 minutes per side; remove and set aside.
3. Add the remaining 1 tbsp (15 ml) oil to the pot. Sauté the diced pork shoulder until browned, about 5 minutes. Add the sliced chorizo and cook 2–3 minutes until it releases oil and color.
4. Stir in the chopped onion, red pepper, and garlic. Cook until softened and translucent, about 5 minutes. Add the achiote paste and tomato paste; cook 1–2 minutes to bloom the color and flavor.
5. Add the rice to the pot and stir to coat grains with the sofrito for 1–2 minutes. Sprinkle in the cumin and remaining salt and pepper.
6. Nestle the browned chicken thighs back into the pot and add the diced potatoes, bay leaves, and chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20–25 minutes, stirring gently once or twice to prevent sticking.
7. After 20 minutes, uncover and check the rice and potatoes; add the frozen peas and continue cooking, covered, for another 5 minutes until rice and potatoes are tender and the stew has a creamy, slightly sticky consistency. If too dry, add up to 1/2 cup (120 ml) additional broth.
8. Remove from heat, discard bay leaves, and stir in chopped cilantro. Adjust seasoning with salt and pepper if needed.
9. Let rest for 5 minutes. Serve warm with lime wedges on the side for squeezing over individual portions.