Arroz Tapado

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This colombian dish features chicken and pork. from the cooking blog my colombian recipes.

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Steps

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To make the sofrito: heat the oil and butter in a saucepan , add the tomatoes , scallions , onion , garlic , ground cumin , achiote and cook gently for 10 minutes , stirring until softened.

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Reduce the heat to low , add the salt , pepper and cilantro , cook for 10 minutes more , stirring occasionally until the sauce has thickened.

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Check and adjust the seasoning.

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Set aside.

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To make the rice: in a large pan over medium heat , add the pork belly.

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Saut for 5 minutes or until the pork belly is brown.

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Add the pork ribs.

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Cook for 5 minutes more.

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Stirring often.

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Add the chicken pieces and saut for 4 minutes on each side or until brown.

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Add the rice and stir to coat.

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Add the chicken stock , stir and cook for about 15 minutes.

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Add the peas , carrots , salt , pepper and cumin , cook for about 10 more minutes.

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Reduce the heat to low , add the hogao , milk and cheese and cook for 10 minutes more.

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Remove from the heat and let it sit for 5 minutes.

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Add the fresh cilantro and serve war.

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Ingredients

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pork belly, pork ribs, chicken legs, rice, chicken stock, peas, carrots, ground cumin, salt and pepper, milk, mozzarella cheese, butter, oil, scallions, tomatoes, onion, garlic clove, fresh cilantro, achiote