PUT INTO PRACTICE OUR RECIPE MADE IN VALLE DEL CAUCA

RICE ATOLLADO

  • 8 servings

  • Ingredients

  • 3 cups of rice
  • 4 tablespoons of oil
  • 1 medium bighead onion ¬finely chopped
  • 2 stems of long onion ¬finely chopped with a little of the green part
  • 2 garlic cloves finely chopped
  • 4 chopped chonto tomatoes
  • 10 cups chicken broth (approximately)
  • 250 g of longaniza cut into pieces
  • Preparation



  • 800 g of pork chop cut into pieces
  • 500 g of pork pulp
  • 1 boneless chicken breast cut into cubes
  • 1 tablespoon of color / achiote / saffron
  • 6 red potatoes (Silvian yellow) or 12 large creole potatoes, peeled and cut into chunks
  • 2 tablespoons coriander chopped
  • 2 hard-boiled eggs (optional) Salt, cumin and pepper to taste
  • 2 cups of fried ripe plantain squares

Heat 2 tablespoons of oil and sauté the big onion for 2 minutes, then add the long onion and garlic and sauté for 2 more minutes. Add the tomato, sauté and pour in ¼ cup of the broth, cook over medium heat for 10 minutes, add salt, cumin and pepper to taste. Reserve the home. In a large pot, sauté the longanizas in the rest of the oil until golden brown, remove and set aside. In the same oil, brown the ribs, pork and chicken in batches. Return the meats (except the longaniza) to the pot and add the hogao, reserving ½ cup for serving.

Put the rice in the pot, mix well and pour in the broth, color and seasonings to taste. Cook over medium low heat with the pot covered for 20 minutes. Add the potatoes and longanizas, mix well and cook for 25 more minutes to soften the potatoes. If it's getting too dry, add half a cup more broth. The rice should be moist but not broth. Add the coriander and banana.

Serve the atollado with hogao on top and hard-boiled egg shells and can be served with avocado squares.