Arroz atollado with jaibas [crabs]
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
50 minutes
Number of servings
8
Difficulty
Easy
Ingredients
8
piece(s) crabs (or 12 crabs)
7
cup(s) water
2
cup(s) rice, washed
1
cup(s) coconut milk, thick
1
cup(s) refrito [see p. 50]
pinch salt and pepper to taste
Directions
- The jaibas (or crabs) are parboiled in boiling water for 5 minutes, removed, their shells and claws are cracked, the meat and fat are extracted, and some pieces of shell with meat attached are left.
- The meat, fat, and shell pieces are sautéed in the sofrito.
- The rice and broth are added, and they are left to cook over medium heat for 20 minutes.
- Lower to low heat, incorporate the coconut milk, cover and let it rest for 10 more minutes.
- It should remain quite moist.