• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 8
    OK

    Colombian-Style Seafood, Chicken and Pork Rice

    This is a delicious and popular dish around Colombia and some people consider it the Colombian version of Spanish Paella. Filled with chorizo, ham, seafood, chicken and pork and not to mention seasoned rice, it is a hearty dish with a little bit of everything for everyone. It's a true one pot wonder.


    Ingredients
    For the Shredded Meat
    2
    whole chicken breasts, bone in and skin removed
    1
    pound
    lean pork, cut into pieces
    1
    white onion
    2
    scallions
    2
    cloves
    garlic
    1 1/2
    teaspoons
    ground cumin
    *
    kosher salt and freshly ground black pepper
    For the Rice
    1
    tablespoon
    vegetable oil
    1 1/2
    cups
    long-grain white rice
    2
    cups
    chicken stock
    *
    kosher salt, to taste
    For the Arroz Mixto
    2
    tablespoons
    vegetable oil
    1
    cup
    finely chopped white onion
    1
    red bell pepper, diced
    1
    green bell pepper, diced
    5
    cloves
    garlic, peeled and crushed
    3
    links Colombian chorizo, cooked and sliced
    2
    cups
    diced ham
    1/2
    cup
    Chopped Cilantro
    1
    tablespoon
    tomato paste
    1
    teaspoon
    ground cumin
    1/2
    teaspoon
    achiote powder
    1 1/2
    pounds
    of your favorite seafood: (shrimp, fish, calamari, scallops, mussels, squid and/or clams)
    1/2
    cup
    frozen diced carrot
    1/2
    cup
    frozen peas
    1/4
    cup
    chopped parsley
    *
    kosher salt and freshly ground black pepper
    Directions
    To make the shredded meat, place the chicken breast, pork, 6 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken and pork rest in the pot for about 15 minutes covered. Let it cool, shred the chicken and pork, and set aside.
    To make the rice, heat the oil over medium heat in a saucepan, add the rice, stir until well coated and cook for about one minute stirring often. Add the broth and salt, bring to a boil until the broth is evaporated, reduce heat to low, cover and let simmer for about 15 minutes or until the rice is tender. Remove from the heat and set a side.
    To make the arroz mixto, heat the oil over medium heat in a large sauce pan, add the onions, red bell pepper, green pepper and garlic, stir often and cook until the vegetables are tender, about 7 minutes.
    Add the chorizo, ham, tomato paste, cumin, achiote powder, salt, pepper and half of the fresh cilantro. Cook for another 5 minutes, stirring often. Add the raw seafood, stir and cook for about 3 minutes.
    Add the cooked shredded chicken, pork, rice, peas and carrots, mix well and cook until the seafood is cooked, about 5 minutes.
    Add the remaining fresh cilantro, fresh parsley and serve.

    The base number of servings for this recipe is 8
    OK

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