Arroz Atollado is a cozy, hearty dish from Colombia that feels like a big hug from the kitchen! It’s a creamy rice stew packed with chicken, pork, and veggies like peas and carrots, all cooked together in one pot. Coming from the Huila region, this dish is a favorite for family gatherings, with its thick, stick-to-your-ribs texture—perfect with a side of avocado or a sprinkle of cilantro. It’s comfort food that warms your heart and soul!
Let me take you on a little trip to my family’s kitchen, where Arroz Atollado was a special treat my aunt used to make. The smell of the simmering pot would fill the house, and we’d all wait eagerly for a bowl. Now, I’m sharing her simple steps with you. Let’s cook this Colombian Arroz Atollado together—grab your pot, and let’s get started!
Ingredients (Serves 6-8)
- For the Meat and Marinade:
- 500g (1 lb) chicken thighs, bone-in and skin-on
- 500g (1 lb) pork ribs or pork shoulder, cut into chunks
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- Juice of 1 lime
- For the Rice and Veggies:
- 3 cups short-grain white rice (like Arborio or sticky rice), rinsed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas (or fresh if you have them)
- 2 medium tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon turmeric (or achiote for color)
- 1 teaspoon smoked paprika (optional, for extra flavor)
- 6 cups chicken or pork broth (or water with 2 bouillon cubes)
- 1 bay leaf
- Salt and pepper, to taste
- For Serving:
- 1 ripe avocado, sliced
- 1/4 cup chopped cilantro (for garnish)
- Lime wedges
Equipment Needed
- Large pot with a lid (or a Dutch oven)
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Tongs (for handling meat)
- Serving bowls or a big platter
Step-by-Step Instructions
Step 1: Marinate the Meat
I start by giving the meat a little love, just like my aunt did. Put the chicken thighs and pork chunks in a big bowl. Sprinkle 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, minced garlic, and the juice of 1 lime over the meat. Mix it all up with your hands so every piece gets some flavor. Let it sit for 30 minutes while you chop the veggies. This makes the meat so tasty when it cooks!
Memory: My aunt would always say, “Let the meat rest—it’s soaking up the good stuff!” We’d sit around and talk while waiting.
Step 2: Chop the Veggies
Let’s get the veggies ready for our stew. Finely chop the onion, red bell pepper, and tomatoes. Dice the carrots into small pieces so they cook soft. Mince 2 more cloves of garlic, and measure out your peas. I love putting everything in little piles on the counter—it feels like I’m getting ready for a big adventure in cooking!
Tip: If you like more veggies, toss in some diced potatoes or corn—it’s all good in Arroz Atollado!
Step 3: Brown the Meat
Time to heat things up! Pour 2 tablespoons of vegetable oil into a large pot and set it over medium-high heat. When the oil shimmers, add the chicken and pork. Cook them for 5-7 minutes, turning with tongs, until they’re browned on all sides. Don’t worry if they’re not cooked through—they’ll finish later in the rice. Take the meat out and set it on a plate.
Memory: The sizzle of the meat always made us kids peek into the pot—my aunt would laugh and shoo us away!
Step 4: Cook the Veggies
In the same pot (keep those yummy brown bits!), lower the heat to medium. Add the chopped onion, red bell pepper, garlic, and carrots. Stir them with a wooden spoon for 5 minutes until they soften and smell good. Toss in the chopped tomatoes, 1 teaspoon cumin, 1 teaspoon turmeric (or achiote), and 1 teaspoon smoked paprika if you’re using it. Cook for 3-4 minutes until the tomatoes turn into a thick sauce.
Tip: Turmeric gives a pretty yellow color, but achiote (annatto) is more traditional and adds a mild, earthy taste—use what you have!
Step 5: Add the Rice and Broth
Now let’s add the rice! Put 3 cups of rinsed short-grain rice into the pot and stir it around so it mixes with the veggies. Pour in 6 cups of broth (or water with bouillon cubes), add the bay leaf, and stir in the peas. Taste the broth and add a pinch more salt and pepper if it needs it—I usually do. The broth should be flavorful since it’ll cook the rice and meat.
Tip: Rinsing the rice stops it from getting too sticky, but short-grain rice gives that creamy texture we want for atollado.
Step 6: Add the Meat Back
Put the browned chicken and pork back into the pot, pushing them down into the rice and broth. Bring it to a boil, then lower the heat to a simmer. Cover the pot with a lid and let it cook for 30-35 minutes. Don’t lift the lid too much—the steam needs to stay in to make the rice thick and creamy. The meat should be tender, and the rice should soak up all the goodness.
Memory: My aunt would tell us stories about her village while the pot bubbled—those were the best times!
Step 7: Rest and Stir
When the rice is thick and the meat is soft, turn off the heat. Let the pot sit, covered, for 5 minutes so the flavors settle. Then take off the lid, pull out the bay leaf, and give it a gentle stir. The rice should be sticky and creamy, almost like a stew—that’s the “atollado” part, meaning “flooded” with flavor!
Tip: If it’s too wet, let it cook uncovered for a few minutes. If it’s too dry, add a splash of broth and stir.
Step 8: Serve It Up
Scoop the arroz atollado into big bowls or onto a platter, making sure everyone gets some chicken, pork, and rice. Add sliced avocado on the side—it’s creamy and perfect with the dish. Sprinkle chopped cilantro on top for a fresh taste, and serve with lime wedges for a little zing. It’s a meal that feels like a celebration!
Serving Idea: Put the bowls on the table family-style, with the avocado and lime wedges in little dishes—everyone can add what they like, just like in Colombia!
Cooking Tips for Arroz Atollado
- Meat Choices: Chicken and pork are classic, but you can use sausage or beef chunks too. Bone-in meat adds more flavor to the broth.
- Rice Tip: Short-grain rice makes it creamy, but if you only have long-grain, it’ll still work—just won’t be as thick.
- Veggie Swap: No peas? Try green beans or corn. Add them with the carrots so they cook well.
- Spice It Up: Toss in a chopped chili with the veggies if you like heat, or serve with ají sauce on the side.
- Leftovers: Store in the fridge for up to 3 days. Reheat in a pot with a splash of broth to keep it moist—microwaving works too, just cover it.
- Make Ahead: Brown the meat and cook the veggies a day before. When ready, add rice and broth to finish it off.
Why You’ll Love This Arroz Atollado
Arroz Atollado is like a big bowl of love from Colombia! The creamy rice, tender meat, and colorful veggies make it so comforting, and the one-pot style means less cleanup—yay! This recipe comes from my aunt’s kitchen, where every spoonful brought us closer as a family. It’s perfect for a cozy night or when you want to share a taste of Colombia with friends. You’ll feel warm and happy with every bite—I know I do!
Nutritional Information (Per Serving, Approx.)
- Calories: 500-550 kcal
- Protein: 30g
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 5g
- Sodium: 850mg (varies with seasoning)
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better the next day!
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a pot over low heat with a splash of broth or water to keep it creamy. Microwave works too, but cover with a damp paper towel.
Final Thoughts
Cooking Arroz Atollado takes me back to my aunt’s kitchen, where the smell of simmering rice and meat filled the air with joy. This recipe is simple but so full of flavor, bringing a taste of Huila to your home.