Arroz Atollado de Pollo y Chorizo Recipe

Ingredients

• 30 ml (2 tablespoons)oil
• 3 bone-in chicken breasts and 8 chicken thighs or drumstickschicken
• 120 ml (½ cup)aliños sauce
• 1.66 litres (7 cups)water
• 45 ml (3 tablespoons)vegetable oil
• 240 ml (1 cup)fresh tomatoes, chopped
• 5spring onions, chopped
• 2 clovesgarlic, minced
• 1 smallred pepper, diced
• 1 teaspoonachiote powder
• to tastesalt
• ½ teaspoonground cumin
• to tastefreshly ground black pepper
• 15 g (¼ cup)fresh coriander, chopped
• 2chorizos, crumbled
• 380 g (2 cups)white rice
• 300 g (2 cups), peeled and cut into 4 cm (1½-inch) piecespotatoes
• 3 tablespoonsfresh coriander, chopped, for garnish

Instructions

1. 1

   Brown the chicken

   Heat the oil in a large, heavy pot over medium heat. Add the chicken thighs or drumsticks and cook for about 2–3 minutes on each side, until the outsides are just cooked. Add the chicken breasts, aliños sauce and water, cover, and cook for about 30 minutes.

2. 2

   Make the hogao

   Meanwhile, put the vegetable oil, tomatoes, spring onions, garlic, red pepper, achiote, salt, black pepper, cumin and chopped coriander in a large saucepan over medium-low heat. Cook for about 10 minutes, stirring often, then take the pan off the heat and set the hogao aside.

3. 3

   Prepare the chicken

   Lift the chicken out of the cooking liquid and set it aside. Strain the stock and measure out 1.1 litres (4½ cups); add water if needed. Shred the chicken breast with a fork or your hands and set it aside.

4. 4

   Cook the rice

   Put the hogao and crumbled chorizo in a large pot and cook for about 2 minutes. Add the rice and mix well, then pour in the measured stock and bring to the boil.

5. 5

   Simmer with potatoes

   Reduce the heat to low, add the shredded chicken and potatoes, and stir well. Simmer for about 20–30 minutes.

6. 6

   Finish and serve

   Take the pot off the heat and scatter over the fresh coriander. Add the chicken legs or thighs and serve.

What is arroz atollado?

Arroz atollado is a traditional Colombian rice dish associated with the Pacific region, including Nariño, Chocó, Cauca and Valle del Cauca. The name is often used for rice cooked until soft and cohesive, more like a hearty, spoonable one-pot dish than a dry pilaf.

There are many versions. This one combines chicken and chorizo with potatoes and hogao, a cooked tomato-and-aromatic mixture that builds flavour throughout the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 856 calories, 50g protein, 96g carbs, 29g fat.

The rice and potatoes provide most of the carbohydrates, while the chicken supplies much of the protein. Chorizo and the oils contribute a substantial share of the fat; serve a moderate bowl with salad or vegetables to balance the plate.

Build flavour with the hogao

Tomato base: cooking the tomatoes with spring onions, garlic and pepper gives the rice a savoury, gently sweet foundation. Stir the mixture regularly over medium-low heat so it softens without catching.

Seasoning: achiote adds colour, while cumin, black pepper and coriander round out the base. Salt is listed to taste, so season with the stock and chorizo in mind.

Use the chicken stock

Cooking liquid: the chicken simmers with aliños sauce and water, leaving a stock that carries its flavour into the rice. Strain it before measuring so the final pot has a consistent amount of liquid.

Measure carefully: use 1.1 litres (4½ cups) of stock for the rice, topping it up with water only if necessary. The method specifies this measured amount rather than using all the original cooking water.

Keep the rice spoonable

Rice and stock: stirring the rice into the hogao and chorizo coats the grains before the stock goes in. The long simmer gives the rice time to absorb liquid and develop the soft texture expected of this dish.

Potatoes: cut them into pieces of about 4 cm (1½ inches), as directed, so they cook through during the simmer. Avoid stirring too aggressively once they are in the pot, which can break them up.

Handle the chicken in stages

Initial cooking: the thighs or drumsticks are browned briefly before the breasts and liquid are added. The breasts are shredded after cooking, while the leg pieces are returned to the pot for serving.

Doneness: follow the recipe's cooking times, but check that the chicken is cooked through before removing it from the stock. Chicken should be fully cooked, with no pink meat at the centre.

Serve it as a full meal

The chicken, rice and potatoes make this a substantial dish on its own. A simple green salad or lightly dressed vegetables can bring freshness to the plate without competing with the hogao.

Finish with the reserved coriander just before serving. The rice is at its most cohesive while warm, so bring it to the table soon after the final simmer.

Recipe notes & tips

• Use a large, heavy pot so the rice can simmer without crowding.
• Stir the hogao often as it cooks to prevent the vegetables from sticking.
• Measure the strained stock before adding it to the rice.
• If the stock measures less than 1.1 litres, top it up with water as the recipe directs.
• Cut the potatoes into similarly sized pieces so they cook at a similar rate.
• Check that the chicken is fully cooked before shredding or serving.

Variations

• Adjust the chorizo: use less or more to suit how pronounced you want its flavour.
• Change the chicken pieces: use the listed thighs or drumsticks alongside the bone-in breasts.
• Add extra coriander: increase the fresh garnish for a more herbal finish.
• Vary the potatoes: use another variety of potato, cut into the same-sized pieces.
• Tune the seasoning: adjust the salt and black pepper to taste as the hogao cooks.

Common mistakes to avoid

• Skipping the stock measure: strain and measure 1.1 litres before adding it to the rice.
• Letting the hogao catch: keep the heat at medium-low and stir it often.
• Cutting uneven potato pieces: make them roughly the same size so they simmer evenly.
• Leaving the chicken undercooked: check that it is fully cooked before taking it out of the stock.
• Expecting dry, separate grains: this dish is intended to be soft and cohesive, so allow the rice to simmer as directed.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot throughout, adding a splash of water if the rice has thickened; avoid reheating more than once.

Frequently asked questions