Arroz Tapado (Rice with Chicken and Pork)
Erica Dinho
Pin Recipe
Ingredients
- ½ pound pork belly diced
- 1 pound pork ribs cut into pieces
- 6 chicken legs or thighs
- 1 ½ cups rice
- 6 cups chicken stock
- ¾ cups peas
- 2 large carrots peeled and grated
- ½ teaspoon ground cumin
- Salt and pepper
- ¼ cup milk
- ⅓ cup mozzarella cheese shredded
- 2 tablespoons butter
- 1 tablespoon oil
- 2 scallions finely chopped
- 2 to matoes finely chopped
- ⅓ cup chopped onion
- 1 garlic clove minced
- ⅓ cup fresh cilantro chopped
- Salt and pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon achiote or color
Instructions
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Make the hogao: heat the oil and butter in a saucepan. Add the tomatoes, scallions, onion, garlic, ground cumin and achiote. Cook gently for about 10 minutes, stirring until the vegetables are softened.
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Lower the heat and add salt, pepper and cilantro. Continue cooking for another 10 minutes, stirring occasionally, until the sauce thickens. Taste and adjust seasoning, then set aside.
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Make the rice: in a large pan over medium heat, add the pork belly and sauté for about 5 minutes until browned. Add the pork ribs and cook another 5 minutes, stirring frequently.
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Add the chicken pieces and brown them, about 4 minutes per side. Stir in the rice so each grain is coated with the pan juices.
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Pour in the chicken stock, stir, and cook for about 15 minutes. Add the peas, grated carrots, salt, pepper and cumin, then cook for approximately 10 more minutes.
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Reduce the heat to low, stir in the hogao, milk and shredded mozzarella. Cook 10 minutes more, then remove from heat and let rest for 5 minutes.
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Stir in the chopped fresh cilantro and serve warm.
Arroz Tapado is a traditional dish from the Boyacá region of Colombia. It combines rice cooked in flavorful chicken stock with browned chicken pieces, pork belly and pork ribs, plus vegetables and a creamy finish with milk and cheese. The dish is seasoned with sautéed onions, tomatoes, garlic, ground cumin and achiote, and is finished with fresh cilantro for brightness.
Rice is a staple in Colombian kitchens, and Arroz Tapado is an excellent example of how everyday ingredients become something special. The chicken is typically seasoned with garlic, scallions, salt and pepper before browning. The hogao—a simple sautéed tomato and onion sauce—adds depth and color. This recipe yields a rich, comforting rice that pairs well with sliced avocado, fresh tomato and aji (hot sauce). Fried ripe or green plantains are also a traditional and delicious accompaniment.
Buen provecho!