Arroz Atollado

🧂 Ingredients

• 2 cups (about 400g) Arborio or medium-grain white rice(Rinsed thoroughly under cold water until the water runs clear.)
• 400g Pork shoulder or loin, cut into 1-inch cubes(Pork shoulder is recommended for its tenderness and flavor.)
• 400g Boneless, skinless chicken thighs, cut into 1-inch pieces(Thighs stay more moist than breast meat.)
• 2 links (about 200g) Colombian chorizo (or other cured, flavorful pork sausage), sliced(Remove casing if it's tough.)
• 1 cup total Aromatics (soffritto base)(Finely chopped yellow onion (1/2 cup), red bell pepper (1/4 cup), and garlic (1/4 cup, minced).)
• 1 medium Tomato, finely diced(Adds a touch of acidity and color.)
• 2 tablespoons Achiote oil or annatto powder(For color and subtle flavor. If using powder, mix with a little oil.)
• 6 cups Chicken or pork broth(Low sodium is preferred to control saltiness.)
• 1 teaspoon Cumin powder
• to taste Salt
• to taste Black pepper
• 1/2 cup Fresh cilantro, chopped(For garnish.)
• as needed Hogao (optional, for serving)(A Colombian tomato and onion sofrito, often served as a topping.)

👨‍🍳 Instructions

1. 1

   Sear the meats: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the pork cubes and sear until browned on all sides, about 5-7 minutes. Remove pork and set aside. Add the chicken pieces and sear until lightly browned, about 3-4 minutes. Remove chicken and set aside. Add the sliced chorizo to the pot and cook until it releases some of its fat and is lightly crisped, about 3-5 minutes. Remove chorizo and set aside, leaving the rendered fat in the pot.

   ⏱️ 15 minutes
2. 2

   Sauté the aromatics: Reduce heat to medium (around 175°C / 350°F). Add the chopped onion, bell pepper, and minced garlic to the pot. Cook, stirring frequently, until softened and fragrant, about 5-7 minutes. Stir in the diced tomato and cook for another 2-3 minutes until it begins to break down.

   ⏱️ 10 minutes
3. 3

   Build the base: Stir in the achiote oil (or annatto powder mixed with a little oil) and cumin powder. Cook for 1 minute until fragrant. Return the seared pork and chicken to the pot. Add the rinsed rice and stir well to coat the grains with the aromatics and rendered fats.

   ⏱️ 3 minutes
4. 4

   Simmer the rice: Pour in the chicken or pork broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer. Stir occasionally to prevent sticking. Cook for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid, but the mixture is still very soupy.

   ⏱️ 30 minutes
5. 5

   Finish and season: Stir in the cooked chorizo. Taste and season generously with salt and freshly ground black pepper. If the mixture is too thick, add a little more hot broth or water to reach your desired soupy consistency. The 'atollado' should be spoonable, not dry.

   ⏱️ 5 minutes
6. 6

   Serve: Ladle the hot Arroz Atollado into bowls. Garnish generously with fresh chopped cilantro and, if desired, a spoonful of hogao.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to Arroz Atollado is its soupy, 'atollado' (stuck or bogged down) consistency. It should be spoonable, not dry like a pilaf.
• ✓Using a combination of meats like pork, chicken, and chorizo adds depth of flavor and texture.
• ✓Don't skip rinsing the rice; this removes excess starch, preventing it from becoming overly gummy.
• ✓Adjust the amount of broth to achieve your preferred level of soupy-ness.
• ✓For an authentic touch, serve with a side of hogao.

🔄 Variations

• Add more chorizo for an extra porky kick.
• Incorporate other proteins such as shrimp or fish for a seafood version.
• Add vegetables like peas, corn, or diced carrots during the last 10 minutes of cooking.
• A splash of white wine can be added after sautéing the aromatics for added complexity.

🥗 Nutrition

Per serving