Arroz Atollado

🛒 Ingredients

• Boneless, skinless chicken thighs 150 g · 180 kcal
• Pork belly (fresh) 50 g · 210 kcal
• Chorizo (Colombian or Spanish style) 38 g · 150 kcal
• Long-grain white rice 100 g · 360 kcal
• Ripe tomatoes 75 g · 14 kcal
• Yellow onion 50 g · 20 kcal
• Red bell pepper 38 g · 11 kcal
• Green bell pepper 38 g · 8 kcal
• Garlic cloves 5 g · 8 kcal
• Frozen green peas 38 g · 30 kcal
• Carrots, diced 38 g · 15 kcal
• Achiote oil (or vegetable oil + annatto powder) 11 g · 101 kcal
• Chicken broth 250 g · 13 kcal
• Fresh cilantro, chopped 4 g · 1 kcal
• Ground cumin 1 g · 5 kcal

👨‍🍳 Instructions

1. Cut chicken thighs and pork belly into bite-sized pieces. Slice chorizo into rounds.
2. In a large heavy-bottomed pot or Dutch oven, heat achiote oil over medium-high heat. Brown the pork belly until crispy, then remove and set aside.
3. Add chicken pieces to the pot and brown them on all sides. Remove and set aside with the pork.
4. Sauté the chorizo slices in the same pot until slightly browned, then remove and set aside.
5. Add diced tomatoes, onion, red and green bell peppers, and minced garlic to the pot. Sauté until vegetables soften, about 8-10 minutes, creating a 'sofrito'.
6. Return the chicken, pork, and chorizo to the pot. Stir in the uncooked rice, ground cumin, and black pepper. Cook for 2-3 minutes, stirring to coat the rice.
7. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
8. Stir in the diced carrots and frozen green peas. Continue to simmer, covered, for another 15-20 minutes, or until the rice is tender and most liquid is absorbed, creating a creamy, 'muddy' consistency.
9. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh chopped cilantro.