Arroz Atollado: Colombian Chicken & Rice Stew

Ingredients

• 1.5 lb chicken breast or thighs, skinless
• 1.5 cups long-grain white rice
• 1 medium yellow onion, diced
• 3 clove garlic cloves, minced
• 1 medium carrot, peeled and diced
• 1 medium potato, peeled and diced into 1/2-inch cubes
• 5 cups chicken broth
• ¾ cup whole milk or heavy cream
• ¼ cup fresh cilantro, chopped
• 2 tbsp butter
• 1 to taste salt and black pepper
• 2 tbsp olive oil

Instructions

1. 1

   Place chicken in a pot with 5 cups broth and a pinch of salt. Bring to a boil, then simmer until cooked through, ~18 minutes.

2. 2

   Remove chicken to a cutting board. Shred into bite-sized pieces when cool enough to handle. Reserve the cooking broth.

3. 3

   Heat olive oil in a large heavy pot over medium heat. Add diced onion and cook, stirring, until softened, ~4 minutes.

4. 4

   Add minced garlic and stir until fragrant, ~45 seconds. Do not let it brown.

5. 5

   Add diced carrot and potato. Stir and cook uncovered for 3 minutes to build flavor.

6. 6

   Add the rice and stir to coat with oil, cooking for 1 minute until it becomes translucent at the edges.

7. 7

   Pour in the reserved chicken broth. Stir once and bring to a boil, then reduce to a gentle simmer.

8. 8

   Cover and simmer until rice is tender and vegetables are cooked through, ~15 minutes. Stir occasionally.

9. 9

   Stir in shredded chicken, butter, and milk. Heat through on medium-low for 2 minutes until creamy.

10. 10

    Taste and adjust seasoning with salt and black pepper. Stir in fresh cilantro.

11. 11

    Serve hot in bowls. The consistency should be thick and creamy, not soupy.

Tools you’ll need

• large heavy-bottomed pot with lid
• cutting board
• sharp knife
• wooden spoon
• measuring cups
• measuring spoons

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