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.