Arroz Atollado (Colombian Rice Stew) with Chorizo and Chicken

A hearty and flavorful rice stew cooked with chorizo, chicken, vegetables, and Colombian spices in a rich broth. This Colombian classic is perfect for a comforting and satisfying meal.

Prep Time

20 minutes

Total Time

60 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.92/serving

Season:

☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

British

Main Ingredient:

Chicken•Rice

Mood:

Comfort Food

Ingredients

Servings

1lbChicken thighs(boneless, skinless, cut into 1-inch pieces)

£2.50

8ozColombian chorizo(cut into 1/2-inch slices)

£3.50

1.5cupsWhite rice(long-grain rice)

£0.50

6cupsChicken broth(low sodium)

£1.20

1mediumOnion(diced)

£0.30

1mediumRed bell pepper(diced)

£0.60

1mediumGreen bell pepper(diced)

£0.50

2mediumTomato(diced)

£0.70

4clovesGarlic(minced)

£0.20

4Scallions(thinly sliced, for garnish)

£0.40

0.3cupCilantro(chopped, for garnish)

£0.50

2tablespoonsVegetable oil

£0.10

1teaspoonAchiote powder (Annatto)(for color and flavor)

£0.30

0.5teaspoonGround cumin

£0.10

0.5teaspoonDried oregano

£0.10

to tasteSalt

to tasteBlack pepper

Total Cost

£11.50

£1.92 per serving

Instructions

1.
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2.
Add the chicken and chorizo and cook until browned on all sides. Remove the chicken and chorizo from the pot and set aside.
3.
Add the onion, red bell pepper, green bell pepper, and garlic to the pot and cook until softened, about 5 minutes.
4.
Stir in the achiote powder, cumin, and oregano. Cook for 1 minute more, stirring constantly.
5.
Add the diced tomatoes and cook for another 3 minutes, stirring occasionally.
6.
Return the chicken and chorizo to the pot.
7.
Add the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
8.
Season with salt and pepper to taste.
9.
Let the stew rest for 5 minutes before serving.
10.
Garnish with scallions and cilantro before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

550 kcal / 2301 kJ

Carbs

35g

13% of RDA

Fat

30g

43% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

6 g

7% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

For a spicier stew, add a pinch of cayenne pepper or a chopped jalapeño to the vegetables.

You can use leftover cooked chicken instead of raw chicken thighs. Add it to the pot along with the chicken broth.

If the stew is too thick, add a little more chicken broth. If it's too thin, cook uncovered for a few minutes to allow some of the liquid to evaporate.

Serve with avocado slices and a squeeze of lime juice for added flavor.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier stew, add a pinch of cayenne pepper or a chopped jalapeño to the vegetables.

You can use leftover cooked chicken instead of raw chicken thighs. Add it to the pot along with the chicken broth.

If the stew is too thick, add a little more chicken broth. If it's too thin, cook uncovered for a few minutes to allow some of the liquid to evaporate.

Serve with avocado slices and a squeeze of lime juice for added flavor.

Arroz Atollado (Colombian Rice Stew) with Chorizo and Chicken

Ingredients

Instructions