Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo)

by Erica Dinho on April 29, 2014

This post is also available in Spanish

Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo)

Arroz Atollado is a traditional Colombian dish from the Pacific region of the country, which includes the departments of Nariño, Chocó, Cauca, and El Valle del Cauca. This region of Colombia is located on the pacific ocean and borders Panama in the north and Ecuador in the south.

Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo)

There are many different variations of this creamy rice dish. Some of them are Atollado de Cangrejo (crab rice), Atollado de Pato (duck rice), Atollado de Carne Ahumada (smoked meat rice) and Atollado del Valle (pork rice).

Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo)

I am in love with this version of arroz atollado de pollo con chorizo because it’s packed with many incredible flavors, it’s easy to make, and it tastes even better the next day! So whether you find yourself hosting a lunch for your friends, a Sunday family dinner, or just need a meal idea during the week, I think you will find this creamy rice with chicken and chorizo a wonderful addition to the table.

Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo)

I like to serve it with the traditional Colombian side dishes such as fried ripe plantains, avocado slices and hot sauce (ají).  

Buen provecho!

Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo)

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Ingredients

(6 to 8 servings)

    Chicken

  • 2 tablespoons oil
  • 3 chicken breast bone in and 8 chicken thighs or legs
  • 1/2 cup of aliños sauce (see recipe here)
  • 7 cups of water
  • Hogao or sofrito

  • 3 tablespoons vegetable oil
  • 1 cups fresh tomatoes, chopped
  • 5 scallions, chopped
  • 2 garlic cloves, minced
  • 1 small red bell pepper, diced
  • 1 teaspoon achiote powder
  • Salt to taste
  • 1/2 teaspoon ground cumin
  • Fresh ground pepper
  • 1/4 cup chopped fresh cilantro
  • Rice

  • 2 chorizos crumbled
  • 2 cups white rice
  • 2 cups potatoes peeled and cut into 1 and 1/2 inch pieces
  • 3 tablespoons chopped fresh cilantro for garnish

Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo)

Directions

  1. To cook the chicken: Heat oil in a large heavy pot over medium heat. Add the chicken legs or thighs and cook about 2 to 3 minutes on each side, until just cooked on the outside. Add the chicken breast, aliños and water. Cover and cook for about 30 minutes.
  2. While the chicken is cooking make the hogao: In a large sauce pan over medium-low heat, add 3 tablespoons vegetable oil, tomatoes, scallions, garlic, red pepper, achiote, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often. Remove from the heat a set aside.
  3. To make the rice: Remove the chicken from the liquid and set aside. Strain the stock and measure 4 1/2 cups, if you don’t have enough add more water. Using a fork or your hands shred the chicken breast and set aside.
  4. In a large pot, add the hogao and chorizo and cook for about 2 minutes, add the rice and mix well. Add the stock and bring to a boil. Then reduce the heat to low, add shredded chicken and potatoes, stir well and simmer for about 30 minutes.
  5. Remove from the heat, sprinkle with fresh cilantro, add the chicken legs and serve.
  6. Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo)

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{ 12 comments… read them below or add one }

1 Evelyne@cheapethniceatz April 29, 2014 at 1:39 PM

I must admit I do prefer my rice creamy than straight forward. This dish look just amazing. Will have to make that sauce for sure.

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2 Alan Bowman April 29, 2014 at 2:42 PM

What type of potatoes did you use? Floury, waxy or like criolla (friable)?

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3 Erica Dinho April 29, 2014 at 4:07 PM

I used yellow potatoes.

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4 ela@GrayApron April 30, 2014 at 12:30 AM

I can almost taste this beautiful dish through the screen! :) ela

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5 Von April 30, 2014 at 4:14 AM

Being Asian, I tend to have my rice plain, but it always gets to boring, which is why I love creamy rice! This looks amazingly tasty- and I love that it’s so colourful too :) Just a question- what is achiote powder? It’s the only ingredient in this recipe that I don’t have :(

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6 Erica Dinho April 30, 2014 at 8:57 AM

*Here is some info about achiote: http://www.mycolombianrecipes.com/achiote-oil-aceite-de-achiote

*You can replace the achiote with saffron.

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7 grace May 1, 2014 at 6:47 PM

i’ve read about sofrito before but i’ve never made or used it, and i don’t think i’ve ever eaten anything flavored with it. this whole dish sounds marvelous!

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8 Lea Ann (Cooking On The Ranch) May 4, 2014 at 10:08 AM

I think this sounds delicious. And thanks to Rick Bayless, I’m a huge achiote fan. This is a must try.

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9 Platanos Mangoes and Me May 28, 2014 at 12:54 PM

The smokiness of a achiote and the chorizo just makes my mouth water

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10 Ana September 26, 2014 at 4:59 PM

Love this meal! easy to make, easy on the wallet

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11 Maria October 2, 2014 at 9:56 PM

This dish looks AMAZING! :D I’m going to try and cook it this weekend, but I have one quick question; when do I add the aliño sauce? Do I add it to the chicken along with the water?

Reply

12 Erica Dinho October 3, 2014 at 9:00 AM

Hi Maria,

Yes…..I forgot to add it to the directions, I fixed it! Thanks!

Reply

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