Ghanaian-style Arroz Atollado

Ingredients

In this Ghanaian adaptation of arroz atollado, we incorporate the flavors and techniques of Ghanaian jollof rice. The original Colombian dish is traditionally made with pork, but we substitute it with chicken to align with Ghanaian cuisine. Additionally, we use Ghanaian spices such as smoked paprika, ginger, and garlic to infuse the dish with the characteristic flavors of jollof rice. The cooking technique remains similar, with the rice being cooked in a flavorful broth until it reaches a creamy consistency. We alse have the original recipe for Arroz atollado, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) chicken, cut into pieces 1 lb (450g) chicken, cut into pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (200g) frozen peas 1 cup (200g) frozen peas
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced bell peppers, carrot, and frozen peas to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the tomato paste, smoked paprika, ground ginger, and dried thyme. Cook for another minute to allow the flavors to meld.
5. 5.
   Return the chicken to the pot and add the rice. Stir well to coat the rice with the spices and vegetables.
6. 6.
   Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
7. 7.
   Simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid. Stir occasionally to prevent sticking.
8. 8.
   Once the rice is cooked, remove the pot from the heat and let it sit, covered, for a few minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the dish.
• Smoked paprika — If you prefer a milder flavor, you can use regular paprika instead of smoked paprika.
• Long-grain rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra kick of heat, add a diced scotch bonnet pepper to the pot along with the other vegetables.
• You can customize the vegetables in this dish based on your preferences. Feel free to add or substitute with other vegetables such as corn, green beans, or diced tomatoes.
• To make the dish more festive, you can garnish it with fried plantains or serve it with a side of coleslaw.

Serving advice

Serve the Ghanaian-style Arroz Atollado as a main course, accompanied by a side of coleslaw and fried plantains. It can also be enjoyed on its own as a satisfying and flavorful meal.

Presentation advice

To enhance the presentation, you can mold the rice into a round shape using a small bowl or ramekin before serving. Garnish with fresh cilantro leaves for a pop of color.