Colombian · beginner
Colombian Achiote Chicken And Vegetable Rice Skillet
A vibrant one-pan Colombian chicken and rice dish infused with golden achiote, sweet bell pepper, and crisp scallions.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Rub chicken thighs with 1 tablespoon of achiote oil, half the ground cumin, salt, and pepper.
- 02
Heat remaining achiote oil in a large deep skillet over medium-high heat and sear chicken for 4 minutes per side until golden, then set aside on a plate.
- 03
Add diced red bell pepper, sliced scallions, and minced garlic to the skillet; sauté for 3 minutes until softened.
- 04
Stir in raw long-grain white rice and remaining cumin, toasting the grains in colored oil for 2 minutes.
- 05
Pour in halal chicken broth, arrange seared chicken thighs on top of rice, and scatter frozen green peas overall.
- 06
Bring broth to a boil, cover tightly, reduce heat to low, and cook undisturbed for 20 minutes until rice is cooked and chicken reaches 165°F (74°C).
A LITTLE KITCHEN KNOW-HOW
Sofrito Rice Toasting
Sautéing dry rice grains directly in aromatic infused oil before adding broth to lock in separate grains and maximize color.
Notes from the kitchen
- Rest the covered skillet off the heat for 5 minutes before removing the lid so rice steams to ideal fluffiness.
- Make homemade achiote oil by warming annatto seeds gently in neutral vegetable oil and straining.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.