Editorial sample recipeColombianintermediategluten-freehalaldairy-free

Colombian Skillet Arroz Atollado With Chicken And Peas

Name: Colombian Skillet Arroz Atollado With Chicken And Peas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1.5 lb boneless skinless chicken thighs, cut into 1-inch bite-sized pieces; 1.5 cups long-grain white rice, rinsed until water runs clear; 2 tbsp vegetable oil; 1 medium yellow onion, finely diced; 4 stalks scallions, thinly sliced; 4 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground achiote; 3 cups low-sodium halal chicken broth; 0.5 cup frozen sweet peas, thawed

A rich Valle del Cauca-style chicken and rice skillet simmered with cumin, achiote, scallions, and sweet peas until moist and deeply flavorful.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

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.

Instructions

Step 1: 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.
Step 2: 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.

Step 3: 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.

Step 4: Add rinsed white rice to the skillet, stirring constantly for 2 minutes to toast the grains evenly in the spiced oil.

Step 5: Return seared chicken to the skillet, pour in halal chicken broth, and stir well. Bring mixture to a rolling boil over high heat.

Step 6: 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.

Cooking tips

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.

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