Colombian Arroz Tapado

Colombian Arroz Tapado is a classic dish from Boyacá: rice cooked in chicken stock with chicken pieces, pork ribs, and pork belly, peas, and carrots, finished with hogao, milk, and cheese.

It is cooked in one pot and served moist and creamy, as a hearty main course for a family lunch.

Colombian Arroz Tapado

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• Author: Recetas123
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4
• Category: Main Course
• Cuisine: Colombian

Print Recipe

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Ingredients

For the hogao

• 1 tablespoon oil
• 2 tablespoons butter
• 2 tomatoes, finely chopped
• 2 scallions, finely chopped
• ⅓ cup chopped onion
• 1 garlic clove, minced
• ¼ teaspoon ground cumin
• ¼ teaspoon achiote or color
• Salt and pepper to taste
• ⅓ cup chopped fresh cilantro

For the rice

• ½ pound pork belly, diced
• 1 pound pork ribs, cut into pieces
• 6 chicken legs or thighs
• 1 ½ cups rice
• 6 cups chicken stock
• ¾ cup peas
• 2 large carrots, peeled and grated
• ½ teaspoon ground cumin
• Salt and pepper to taste
• ¼ cup milk
• ⅓ cup shredded mozzarella cheese

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Preparation

1. Make the hogao, heat the oil and butter in a skillet, add the tomatoes, scallions, onion, garlic, cumin, and achiote, and cook gently for 10 minutes, stirring, until softened. Reduce the heat, add salt, pepper, and half of the cilantro, and cook for 10 minutes more, until the sauce thickens. Set aside.
2. Brown the meats, in a large pot over medium heat, sauté the pork belly for 5 minutes or until browned. Add the pork ribs and cook for 5 minutes more, stirring often. Add the chicken and brown it for about 4 minutes on each side.
3. Cook the rice, add the rice and stir to coat. Pour in the stock, stir, and cook for about 15 minutes. Add the peas, carrots, cumin, salt, and pepper, and cook for about 10 minutes more.
4. Finish with the hogao, milk, and cheese, reduce the heat to low, stir in the hogao, milk, and cheese, and cook for 10 minutes more. Remove from the heat, let rest for 5 minutes, add the remaining cilantro, and serve warm.

Chef’s Tips

• Make the hogao while you prepare the meats to save time.
• Brown the pork belly well before adding the ribs: its fat flavors the rice.
• Add the milk and cheese over low heat so they don’t stick.

Traditional Variations

Some versions use only chicken or only pork, although this recipe combines both meats.

How to Serve

Serve Arroz Tapado warm, after resting, as a one-dish meal.

Recommended Side Dishes

• Avocado
• Fresh salad
• Ripe plantain

Fun Fact

Unlike Peruvian arroz tapado, which is layered in a mold, Boyacá-style arroz tapado is cooked in a pot with the meats and finished with milk and cheese.