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.

Arroz Atollado: Colombian Chicken And Rice Casserole

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

  1. Season the chicken thighs with salt, pepper, cumin, and paprika.
  2. In a large pot, brown the chicken thighs on both sides. Remove and set aside.
  3. In the same pot, sauté the onion, garlic, and red bell pepper until softened.
  4. Add the rice and cook for 2 minutes, stirring constantly.
  5. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  6. Return the chicken thighs to the pot, add the tomatoes and peas, and continue to simmer for an additional 20 minutes.
  7. Stir in the heavy cream and cook for 5 more minutes until the rice is creamy and the chicken is fully cooked.
  8. Adjust seasoning with salt and pepper if needed.
  9. 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