Arroz atollado valluno — creamy Colombian rice with pork, chicken and longaniza

Prepare the eggs, rice and work area Hard-boil the eggs, cool them in cold water, peel and set them aside in the refrigerator. Briefly rinse the rice in a fine sieve and drain it well; a short rinse removes surface dust without washing away all the starch needed for a creamy finish. Cut the pork, chicken and vegetables, keeping raw meat and its utensils separate from produce and ready-to-eat foods. Heat the chicken stock in a saucepan and keep it hot at a gentle simmer.

Brown the longaniza Heat a little of the measured oil in the heavy pot over medium heat. Add the refrigerated fresh longaniza coins in one layer and brown them on both sides, turning as needed. Continue cooking until the centers reach at least 71°C/160°F on a clean thermometer; raw fresh sausage needs a verified temperature, even if the outside is browned. Transfer the cooked sausage with clean tongs to a clean plate. If it will wait more than a short while, cover and refrigerate it.

Brown the pork and cook the hogao Add the remaining oil and the lard to the pot. Brown the ribs and pork shoulder in batches, turning to color several sides; transfer each batch to a clean plate. Reduce the heat to medium. Add the yellow onion and scallions with a little of the measured salt and cook until soft. Stir in the tomatoes, garlic, achiote, cumin and black pepper. Cook, stirring, until the tomatoes collapse and the mixture becomes glossy and fragrant. This concentrated base is the hogao that seasons the rice.

Braise the pork until tender Return the ribs and pork shoulder to the pot with their juices. Pour in enough hot stock to cover most of the meat, bring it to a gentle simmer and cover. Cook until the shoulder yields easily to a fork and the rib meat is tender, about 35–45 minutes depending on the cut and size. Check a whole piece of pork with a clean thermometer: it must reach at least 63°C/145°F and rest for at least three minutes; this longer braise should carry it beyond that minimum. Add a splash of hot stock if the pot looks dry before the pork is tender.

Add the rice, potatoes and peas Stir the drained rice into the pot so the grains are coated with hogao and cooking juices. Add the quartered potatoes, peas and a measured portion of the remaining hot stock. Keep the pot uncovered at a steady, gentle simmer. Stir every few minutes, moving the spoon along the bottom and through the center of the pot. When the liquid level drops but the rice is still firm, ladle in more hot stock. Maintain a loose, creamy consistency; do not let the rice dry out like a pilaf.

Cook the chicken and finish the rice When the rice has begun to soften but still needs time, add the chicken thigh pieces and stir them through the hot rice. Simmer gently, adding stock as needed, until the grains are tender but distinct and the potatoes are cooked. Check several of the thickest chicken pieces with a clean thermometer; each must reach 74°C/165°F. Return the cooked longaniza to the pot near the end and heat it through. Stir in the cilantro and parsley, taste, and adjust the remaining salt with care because stock and sausage vary in saltiness.

Rest briefly and serve at once Take the pot off the heat and let it stand for about five minutes. The rice will continue to absorb liquid, so loosen it with reserved hot stock until creamy and spoonable if it has thickened. Divide immediately among eight bowls and top each with half a hard-boiled egg. Keep hot food hot for service, and move any leftovers quickly into shallow containers rather than leaving the rice in the large pot to cool slowly.