Entree: Colombia – Pacific Coast – Arroz Atollado (Hearty Colombian one-pot rice stew with chicken, pork, potatoes, and vegetables cooked in a seasoned broth)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 2 lb (900 g) total
- 8 oz (225 g) pork belly, diced
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 garlic cloves, minced
- 1 red bell pepper, diced (about 6 oz / 170 g)
- 1 medium tomato, chopped (about 6 oz / 170 g)
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground achiote or 1/2 tsp (1 g) paprika if unavailable
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 3 cups (600 g) long-grain rice, rinsed
- 4 cups (960 ml) chicken broth
- 2 medium potatoes, peeled and cut into 1/2-inch (1.5 cm) cubes (about 10 oz / 285 g)
- 1 cup (150 g) frozen peas
- 1 carrot, diced (about 3 oz / 85 g)
- 2 bay leaves
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/4 cup (60 ml) sour cream or heavy cream (optional, for finishing)

Instructions

1. Pat the chicken thighs dry, season lightly with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, add the vegetable oil and brown the chicken thighs until golden, about 5–6 minutes per side. Remove and set aside.
2. In the same pot, add the diced pork belly and cook until browned and some fat renders, about 6–8 minutes. Remove excess fat if necessary, leaving about 1–2 tbsp (15–30 ml) in the pot.
3. Add the chopped onion, garlic, and red bell pepper to the pot and sauté until softened, about 4–5 minutes. Stir in the chopped tomato and tomato paste and cook 2–3 minutes until fragrant.
4. Stir in the cumin, achiote (or paprika), black pepper, and salt. Return the browned chicken and pork to the pot, add the rice and stir to coat the grains with the sofrito and fat.
5. Pour in the chicken broth, add the cubed potatoes, carrot, bay leaves, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 18–22 minutes, or until the rice and potatoes are tender and liquid is absorbed.
6. With 5 minutes remaining, stir in the frozen peas. Adjust seasoning with salt and pepper. Remove from heat and let rest, covered, for 5 minutes.
7. Stir in chopped cilantro and, if desired, swirl in the sour cream or heavy cream for a silkier finish. Remove bay leaves and serve hot.