20-Min Chicken Atollado
Colombian one-pan chicken and rice stew that's savory, comforting, and ready in 20 minutes. Chicken simmers with rice, tomato, and cilantro in a broth-like finish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lbs boneless chicken thighs or breasts, cut into bite-size chunks
- 1.5 cups long-grain white rice
- 1 can (14 oz) canned diced tomatoes
- 3 cups chicken broth
- 1 medium yellow onion, diced
- ½ cup fresh cilantro, chopped
- 3 stalks scallions, sliced
Instructions
- 1
Heat oil in a large skillet over medium-high. Season chicken with salt and pepper, then add to the pan.
- 2
Brown chicken, stirring occasionally, until opaque on the edges, about 4 minutes. Don't worry about full color.
- 3
Add diced onion and cook 2 minutes until fragrant. Stir in rice, coating it in oil, for 1 minute.
- 4
Pour in broth and tomatoes with their juice. Bring to a boil, then reduce heat to medium-low and cover.
- 5
Simmer until rice is tender and liquid absorbs, about 10 minutes. Stir occasionally to prevent sticking.
- 6
Stir in cilantro. Taste and adjust salt and pepper. Serve hot, topped with sliced scallions.
Tools you’ll need
- large skillet with lid (12-inch or larger)
- wooden spoon or spatula
- measuring cups and spoons
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