Arroz Atollado: Colombian Sticky Rice

Ingredients

Cilantro

1/2 cup, finely chopped

Carrots

2, diced

Frozen peas

1 cup

Salt and pepper

to taste

Saffron threads

a pinch

Chicken broth

4 cups

Tomatoes

2, diced

Garlic

3 cloves, minced

Red bell pepper

1, diced

Onion

1, diced

Chorizo

2, sliced

Pork ribs

1/2 pound

Chicken thighs

1/2 pound

Long grain white rice

1 1/2 cups

Vegetable oil

2 tablespoons

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chicken thighs, pork ribs, and chorizo. Cook until browned on all sides, about 5-7 minutes. Remove the meat from the pot and set aside.
2. In the same pot, add the diced onion, bell pepper, and minced garlic. Cook until softened, about 5 minutes.
3. Add the diced tomatoes to the pot. Cook for another 2 minutes, until the tomatoes start to break down.
4. Stir in the chicken broth, saffron, salt, and pepper. Bring the mixture to a boil.
5. Return the browned meat to the pot. Add the white rice and stir well to combine. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.
6. After 30 minutes, add the diced carrots and frozen peas to the pot. Cover and continue cooking for another 15-20 minutes, until the rice is tender and has absorbed most of the liquid.
7. Once the rice is cooked, remove the pot from the heat. Let it sit for a few minutes to allow the flavors to meld together.
8. Serve the Arroz Atollado hot, garnished with fresh cilantro. Enjoy this delightful Colombian dish!