Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo) (2023)

My Colombian Recipes » Recipes » Main Dishes » Chicken and Turkey » Arroz Atollado De Pollo Y Chorizo (creamy Rice With Chicken And Chorizo)

Sep 6, 2022 by Erica Dinho · This post may contain affiliate links · 23 Comments

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Arroz Atollado de Pollo y Chorizo is a flavorful one pot meal. This delicious creamy rice with chicken dish is popular in Colombia.

Arroz Atollado is a traditional Colombian dish from the Pacific region of the country, which includes the departments of Nariño, Chocó, Cauca, and El Valle del Cauca. This region of Colombia is located on the pacific ocean and borders Panama in the north and Ecuador in the south.

Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo)

Erica Dinho

5 from 23 votes

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Course Main Course

Cuisine Colombian

Servings 4 servings

Calories 856 kcal

Ingredients

2 tablespoons oil
3 chicken breast bone in and 8 chicken thighs or legs
½ cup of aliños sauce see recipe here
7 cups of water
3 tablespoons vegetable oil
1 cups fresh tomatoes chopped
5 scallions chopped
2 garlic cloves minced
1 small red bell pepper diced
1 teaspoon achiote powder
Salt to taste
½ teaspoon ground cumin
Fresh ground pepper
¼ cup chopped fresh cilantro
2 chorizos crumbled
2 cups white rice
2 cups potatoes peeled and cut into 1 and ½ inch pieces
3 tablespoons chopped fresh cilantro for garnish

Instructions

To cook the chicken: Heat oil in a large heavy pot over medium heat. Add the chicken legs or thighs and cook about 2 to 3 minutes on each side, until just cooked on the outside. Add the chicken breast, aliuños and water. Cover and cook for about 30 minutes.
While the chicken is cooking make the hogao: In a large sauce pan over medium-low heat, add 3 tablespoons vegetable oil, tomatoes, scallions, garlic, red pepper, achiote, salt, black pepper, ground cumin and cilantro. Cook for 10 to 15 minutes, stirring often. Remove from the heat a set aside.
To make the rice: Remove the chicken from the liquid and set aside. Strain the stock and measure 4 ½ cups, if you donu2019t have enough add more water. Using a fork or your hands shred the chicken breast and set aside.
In a large pot, add the hogao and chorizo and cook for about 2 minutes, add the rice and mix well. Add the stock and bring to a boil. Then reduce the heat to low, add shredded chicken and potatoes, stir well and simmer for about 30 minutes.
Remove from the heat, sprinkle with fresh cilantro, add the chicken legs and serve.

Nutrition

Calories: 856kcalCarbohydrates: 96gProtein: 50gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 142mgSodium: 1052mgPotassium: 1336mgFiber: 5gSugar: 2gVitamin A: 889IUVitamin C: 44mgCalcium: 93mgIron: 3mg

Keyword rice recipes

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Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo) (3)

There are many different variations of this creamy rice dish. Some of them are Atollado de Cangrejo (crab rice), Atollado de Pato (duck rice), Atollado de Carne Ahumada (smoked meat rice) and Atollado del Valle (pork rice).

Arroz Atollado de Pollo y Chorizo (Creamy Rice with Chicken and Chorizo) (4)

More Main Dishes Recipes

Pavo Asado Navideño (Christmas Turkey And Latin-Style Stuffing)Baked Eggs With Asparagus And MushroomsCuchuco De Trigo (Wheat And Pork Colombian Soup)Lengua En Salsa Criolla (Colombian-Style Tongue With Creole Sauce)Slow Cooker Pot Roast With Tamarind Sauce (Carne Con Salsa De Tamarindo)

About Erica Dinho

My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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Reader Interactions

Comments

Evelyne@cheapethniceatz
April 29, 2014 at 1:39 pm

I must admit I do prefer my rice creamy than straight forward. This dish look just amazing. Will have to make that sauce for sure.
Reply
Alan Bowman
April 29, 2014 at 2:42 pm

What type of potatoes did you use? Floury, waxy or like criolla (friable)?
Reply
- Erica Dinho
  April 29, 2014 at 4:07 pm
  
  I used yellow potatoes.
  Reply
ela@GrayApron
April 30, 2014 at 12:30 am

I can almost taste this beautiful dish through the screen! 🙂 ela
Reply
Von
April 30, 2014 at 4:14 am

Being Asian, I tend to have my rice plain, but it always gets to boring, which is why I love creamy rice! This looks amazingly tasty- and I love that it's so colourful too 🙂 Just a question- what is achiote powder? It's the only ingredient in this recipe that I don't have 🙁
Reply
- Erica Dinho
  April 30, 2014 at 8:57 am
  
  *Here is some info about achiote: https://www.mycolombianrecipes.com/achiote-oil-aceite-de-achiote/
  *You can replace the achiote with saffron.
  Reply
grace
May 01, 2014 at 6:47 pm

i've read about sofrito before but i've never made or used it, and i don't think i've ever eaten anything flavored with it. this whole dish sounds marvelous!
Reply
Lea Ann (Cooking On The Ranch)
May 04, 2014 at 10:08 am

I think this sounds delicious. And thanks to Rick Bayless, I'm a huge achiote fan. This is a must try.
Reply
Platanos Mangoes and Me
May 28, 2014 at 12:54 pm

The smokiness of a achiote and the chorizo just makes my mouth water
Reply
Ana
September 26, 2014 at 4:59 pm

Love this meal! easy to make, easy on the wallet
Reply
Maria
October 02, 2014 at 9:56 pm

This dish looks AMAZING! 😀 I'm going to try and cook it this weekend, but I have one quick question; when do I add the aliño sauce? Do I add it to the chicken along with the water?
Reply
- Erica Dinho
  October 03, 2014 at 9:00 am
  
  Hi Maria,
  Yes.....I forgot to add it to the directions, I fixed it! Thanks!
  Reply
Doug
January 16, 2017 at 4:32 pm

Ola Erica !
I just found your blog and signed-up for your emails.
What type of "chorizos" do they use in Columbia ?
I'm familiar with the Mexican version (soft) and the Spanish and Portuguese versions that are hard and dry almost like salami.
Thank You !
Reply
- Anonymous
  April 27, 2018 at 10:31 pm
  
  I am wondering the same thing... Which chorizo should be used?
  Reply
loida
April 16, 2018 at 5:19 pm

I want to learn how to make el pan de bono y pan de yuca.tnankyou
Reply
- Lucy
  June 06, 2018 at 6:17 am
  
  If you are in the US look for Goya pandebono mix. It's pretty close to the real thing
  Reply
Harold
April 27, 2018 at 10:32 pm

I too want to know which chorizo is to be used???
Reply
- Erica Dinho
  May 05, 2018 at 4:27 pm
  
  I use Colombian chorizo.
  Reply
  - Rachel
    June 06, 2018 at 4:48 pm
    
    Is 2 chorizos two packs of chorizo or 2 cups? Where can I find Colombian chorizo? I’m in AZ we have Food City, Ranch Market and other Latin American markets but not sure where to start.
    Reply
    - Olarewaju
      August 08, 2018 at 6:40 pm
      
      Please I don't really get how to cook the chorizo and chicken yet, could you please teach me
      Reply
Martha-cecililaooh I,m so happy I found your site
October 30, 2018 at 1:57 pm

Hello
I,m so happy I found your site
I,m from Holland but was born in Medellin
I moved when I wAs two years old
Without family ( adopted)
So I never learned how to cook Colombian
But I wanted to share a little bit of my heritage with mij husband and my to boys and so I thought I don't know much but I can cook and let hem taste a little bit of Colombian food
And when we eat the taste fills my heart with joy
Reply
Natasha
October 02, 2019 at 5:16 pm

Any suggestions to turn this into an instant pot meal?
Reply
- Erica Dinho
  October 03, 2019 at 3:58 pm
  
  I will have to try it!
  Reply

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