Arroz Atollado: Colombian Chicken And Rice Casserole
Arroz Atollado is a traditional Colombian dish that translates to "muddy rice" in English. This hearty and flavorful chicken and rice casserole is a staple in Colombian cuisine, known for its rich and creamy texture.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 cup long-grain white rice
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Season the chicken thighs with salt, pepper, cumin, and paprika.
- In a large pot, brown the chicken thighs on both sides. Remove and set aside.
- In the same pot, sauté the onion, garlic, and red bell pepper until softened.
- Add the rice and cook for 2 minutes, stirring constantly.
- Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Return the chicken thighs to the pot, add the tomatoes and peas, and continue to simmer for an additional 20 minutes.
- Stir in the heavy cream and cook for 5 more minutes until the rice is creamy and the chicken is fully cooked.
- Adjust seasoning with salt and pepper if needed.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pot Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Cooking pot Serving spoon Knife Measuring cups and spoons
Serving suggestions
Serve the Arroz Atollado with a side of avocado slices and aji picante (spicy Colombian salsa) for a complete and authentic experience.
Tips & tricks
For a time-saving option, use pre-cooked rotisserie chicken and add it to the pot during the final 10 minutes of cooking.
Cost
$15