Arroz Atollado with Chicken and Chorizo

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 8 ounces (225g) chorizo, sliced 8 ounces (225g) chorizo, sliced
• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 4 cups (950ml) chicken stock 4 cups (950ml) chicken stock
• 1 cup (240ml) beer 1 cup (240ml) beer
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1 avocado, sliced (for serving) 1 avocado, sliced (for serving)

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 28g, 8g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 26g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until they become translucent.
2. 2.
   Add the tomatoes, red bell pepper, and green bell pepper to the pot. Cook for 5 minutes, until the vegetables soften.
3. 3.
   Add the chicken and chorizo to the pot, and cook until the chicken is browned on all sides.
4. 4.
   Stir in the rice, chicken stock, beer, cumin, paprika, salt, and black pepper. Bring the mixture to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
7. 7.
   Fluff the rice with a fork and sprinkle with fresh cilantro.
8. 8.
   Serve the Arroz Atollado with sliced avocado on top.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove any excess fat or skin from the chicken thighs before cutting them into bite-sized pieces to ensure a leaner and healthier dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a diced jalapeno pepper to the dish.
• If you prefer a milder flavor, you can substitute the chorizo with smoked sausage.
• To enhance the smoky flavor, you can cook the rice in a Dutch oven or a clay pot.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave or on the stovetop.

Serving advice

Arroz Atollado is best served hot, straight from the pot. Garnish each serving with a slice of avocado and a sprinkle of fresh cilantro to add a burst of freshness to the dish.

Presentation advice

Serve Arroz Atollado in a large, colorful bowl to showcase the vibrant colors of the dish. Arrange the avocado slices on top and sprinkle with fresh cilantro for an appealing presentation.