COLOMBIAN ARROZ ATOLLADO | How To Make Colombian Sticky Rice or Risotto | SyS

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often more affordable.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat, while smoked sausage can be cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

Heat olive oil in a medium pan on medium heat.

Add chopped white onion and cook for about 5 minutes until translucent.

Add chopped green onion and chopped garlic; cook for about 2 minutes.

Add chopped tomato and cook for about 8 minutes until fully cooked and soft.

Add 3 S food coloring, ground cumin, and season with salt and black pepper to taste; add water if the sauce is dry and set aside.

In a large deep pan, heat olive oil on medium-high heat.

Add Colombian sausage and brown it, then remove it, leaving the fat drippings in the pan.

Add chopped chicken and pork to the pan and sear the meat in the fat drippings.

Stir in the prepared tomato sauce to cover the meat.

Add sliced red potatoes and Colombian yellow potatoes, cut in half.

Add arborio rice to the pan.

Pour in half water and half chicken broth (or just chicken broth).

Add sweet peas for color.

Cover and bring to a boil on high heat.

Once boiling, reduce heat to low and cook the rice for about 35 to 40 minutes.

Check the rice halfway through for texture and taste for seasoning; add salt to taste.

Add the cooked sausage back into the pan.

If the rice is too dry, add more water and adjust salt accordingly.

Cover again until fully cooked, aiming for a consistency that is not too liquidy or dry, resembling oatmeal.

Cooking Techniques

Equipment Needed

Spice Level: