Arroz Tapado

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 lb lamb belly, diced
• 1 lb lamb ribs, cut into pieces
• 6 chicken legs or 6 chicken thighs
• 1 1/2 cups rice
• 6 cups chicken stock
• 3/4 cup peas
• 2 large carrots, peeled and grated
• 1/2 teaspoon ground cumin
• salt and pepper
• 1/4 cup milk
• 1/3 cup mozzarella cheese, shredded
• 2 tablespoons butter
• 1 tablespoon oil
• 2 scallions, finely chopped
• 2 tomatoes, finely chopped
• 1/3 cup chopped onion
• 1 garlic clove, minced
• 1/3 cup fresh cilantro, chopped
• salt and pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon achiote

Recipe

• 1 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.
• 2 reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. check and adjust the seasoning. set aside.
• 3 to make the rice: in a large pan over medium heat, add the lamb belly. sauté for 5 minutes or until the lamb belly is brown. add the lamb ribs. cook for 5 minutes more. stirring often.
• 4 add the chicken pieces and sauté for 4 minutes on each side or until brown. add the rice and stir to coat.
• 5 add the chicken stock, stir and cook for about 15 minutes. add the peas, carrots, salt, pepper and cumin, cook for about 10 more minutes.
• 6 reduce the heat to low, add the hogao, milk and cheese and cook for 10 minutes more. remove from the heat and let it sit for 5 minutes.
• 7 add the fresh cilantro and serve warm.