Colombian Creamy Chicken Rice

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 tbsp extra-virgin olive oil
• 1 whole large yellow onion
• 2 whole medium carrots
• 1 whole medium red bell pepper
• 5 whole garlic cloves
• 2 whole medium potatoes
• 1.5 cups long-grain white rice
• 4 cups low-sodium chicken broth
• ½ cup whole milk
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ cup fresh cilantro
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions

1. 1

   Pat the 1.5 lb boneless skinless chicken thighs dry with paper towels — this helps them brown properly instead of steaming. Season both sides generously with 0.5 tsp kosher salt and 0.25 tsp black pepper.

2. 2

   Dice one large yellow onion into 1/4-inch pieces. Slice 2 medium carrots into 1/4-inch-thick rounds. Core and dice one medium red bell pepper into 1/2-inch pieces. Peel and mince 5 garlic cloves. Cut 2 medium potatoes into 1/2-inch cubes — leave the skin on for texture.

3. 3

   Measure out 1.5 cups long-grain white rice into a small bowl. Pour 4 cups low-sodium chicken broth and 0.5 cup whole milk into a liquid measuring cup and stir gently to combine.

4. 4

   Set a 5-quart Dutch oven or heavy-bottomed pot over medium-high heat and add 3 tbsp extra-virgin olive oil. Let the oil heat for 1 minute until it shimmers and moves freely across the bottom.

5. 5

   Working in batches if needed to avoid overcrowding, lay the seasoned chicken thighs skin-side down in the hot oil. Let them sear undisturbed for 4-5 minutes, until the skin turns deep golden brown and releases easily from the pot — resist the urge to move them. Flip and sear the other side for 3-4 minutes until golden. Transfer to a plate.

6. 6

   In the same pot, add the diced onion and sauté for 3-4 minutes, stirring occasionally, until it becomes translucent and softens. You should smell sweet, caramelized onion.

7. 7

   Add the minced garlic and stir constantly for 30 seconds until fragrant — do not let it brown or it will taste bitter. Stir in the carrot rounds, red bell pepper pieces, and potato cubes. Sauté for 2 minutes, stirring occasionally.

8. 8

   Sprinkle 1 tsp ground cumin and 0.5 tsp ground coriander over the vegetables and stir well to coat. Toast the spices for 30 seconds — you should smell warm, earthy spices.

9. 9

   Pour in the 1.5 cups uncooked rice and stir for 1-2 minutes, coating each grain with oil. The rice should look slightly translucent at the edges — this is called toasting the rice and deepens its flavor.

10. 10

    Pour in the combined broth and milk mixture slowly while stirring. Nestle the seared chicken thighs back into the pot, pressing them gently into the rice so they are partially submerged. Bring the liquid to a boil — you should see large, rolling bubbles breaking the surface, about 3-4 minutes.

11. 11

    Once boiling, reduce the heat to low and cover the pot tightly with its lid. Simmer undisturbed for 25-30 minutes. The rice is done when it is tender, all the liquid has been absorbed (check by tilting the pot — no liquid should slosh), and the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer in the thickest part of a thigh.

12. 12

    Remove the pot from heat and let it rest covered for 5 minutes — this allows residual heat to finish cooking and helps the rice absorb any remaining moisture. Taste and adjust seasoning with additional salt and pepper if needed.

13. 13

    Tear or roughly chop 0.25 cup fresh cilantro leaves just before serving — fresh herbs brighten the rich, creamy rice.

14. 14

    Ladle the arroz atollado into shallow bowls, making sure each serving gets chicken, vegetables, and creamy rice. Scatter cilantro over the top and drizzle with a squeeze of fresh lime juice if desired. Serve hot.

Tools you’ll need

• 5-quart Dutch oven or heavy-bottomed pot with lid
• instant-read thermometer
• cutting board
• chef's knife
• wooden spoon
• liquid measuring cup
• small bowl
• paper towels

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