DISH RESEARCH · Dish
Arroz de Chipi Chipi
Colombian Caribbean rice cooked with chipi-chipi clams, fish stock, a tomato-onion base and coastal seasonings.
About Arroz de Chipi Chipi
Arroz de chipi-chipi is a Colombian Caribbean clam-and-rice dish associated with Barranquilla and Puerto Colombia. This profile follows Juana Rodriguez Tierra's recipe in the Gobernacion del Atlantico's traditional-cuisine collection.
Chipi-chipi clams and fish stock give the rice a savoury coastal flavour. Onion, spring onion, tomato, garlic, sweet pepper, cumin, achiote seasoning and cilantro build a warm, aromatic base; bell pepper is optional.
The finished dish is a loose mound of tinted rice dotted with small, tender clams and softened vegetables. It is moist and substantial rather than soupy, with fresh cilantro lifting the seafood richness.
Allergens in this recipe
Contains: Molluscs, Fish.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Arroz de Chipi Chipi
Juana Rodriguez Tierra's Barranquilla and Puerto Colombia arroz de chipi-chipi.
- Chipi-chipi clamsShellfish base
- RiceMain grain
- Vegetable oilCooking fat
- OnionAromatic base
- Spring onionAromatic base
- TomatoSavoury base
- GarlicAromatic base
- Sweet pepperCoastal aromatic
- Bell pepperOptional vegetable aromatic · Optional
- Fish stockCooking liquid
- SaltSeasoning
- CuminSeasoning
- Achiote seasoningColouring seasoning
- CilantroHerbal finish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Chipi-chipi clams: . The catalogue's exact chipi-chipi clam mapping preserves the source's regional ingredient identity.
- Rice:
- Vegetable oil: . The official recipe names oil without a specific plant; the generic active vegetable-oil mapping is retained and the exact oil remains unspecified.
- Onion:
- Spring onion:
- Tomato:
- Garlic:
- Sweet pepper: . The active sweet-pepper mapping represents the source's non-hot aji dulce (topito).
- Bell pepper (optional): . The source explicitly marks pimenton as optional.
- Fish stock: . Fish is confirmed by the stock identity; its exact preparation and any other compound ingredients remain unspecified.
- Salt:
- Cumin:
- Achiote seasoning: . The cookbook glossary identifies achiote as the red spice used to colour local preparations. The recipe says only 'color', so the exact form or commercial formula remains unresolved.
- Cilantro:
Origins & food traditions
The Gobernacion del Atlantico records this recipe from cook Juana Rodriguez Tierra of Barranquilla and Puerto Colombia. The same government collection describes arroz de chipi-chipi as a Barranquilla dish built around a small clam abundant in the region; this profile names that regional version without claiming it is the only established form.
Countries
- Colombia
- ColombiaCatalogue link pending review
Cuisines & regions
- Colombian Caribbean
- Colombian Caribbean CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.