Colombian · intermediate
Colombian Skillet Arroz Atollado With Chicken And Peas
A rich Valle del Cauca-style chicken and rice skillet simmered with cumin, achiote, scallions, and sweet peas until moist and deeply flavorful.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken pieces with half the cumin and a pinch of salt.
- 02
Add the chicken to the skillet and sear for 5 to 6 minutes until golden browned on all sides, then transfer chicken to a plate.
- 03
Reduce heat to medium. In the same skillet, add yellow onion, scallions, minced garlic, ground achiote, and remaining cumin, sautéing for 4 minutes until softened and aromatic.
- 04
Add rinsed white rice to the skillet, stirring constantly for 2 minutes to toast the grains evenly in the spiced oil.
- 05
Return seared chicken to the skillet, pour in halal chicken broth, and stir well. Bring mixture to a rolling boil over high heat.
- 06
Reduce heat to low, cover tightly with a lid, and simmer undisturbed for 18 minutes until rice is tender and liquid is absorbed. Stir in sweet peas during the last 2 minutes, cover, rest off heat for 5 minutes, then fluff with a fork before serving.
A LITTLE KITCHEN KNOW-HOW
Atollado Rice Reduction
Toasting rice in a rich aromatic oil before simmering allows the grains to absorb achiote color and spices while maintaining a soft, moist finished texture.
Notes from the kitchen
- Do not lift the lid during the initial 18 minutes of simmering so the steam stays trapped to cook the rice evenly.
- Using chicken thighs rather than breasts keeps the rice moist and rich without drying out during cooking.
- 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.