Arroz Valenciana is one of the dishes back in the Philippines with a Spanish origin, it resembles a Paella but its not from the paella but from a similarly named dish.
- 500 g boneless chicken thighs, chopped
- 3 pcs chorizo, sliced
- ½ cup glutinous rice
- 1 cup jasmine rice
- ½ cup raisins
- ½ cup green peas
- 1 red capsicum, cut into strips
- 1 tsp paprika
- 2 cups chicken stock
- 1 cup coconut milk
- 2 tbsp tomato paste
- 1 tomato, diced
- 1 tbsp safflower (kasubha)
- 5 boiled eggs, peeled and sliced
- fish sauce
- freshly ground black pepper
- 1 onion, diced
- 4 cloves garlic, minced
- olive oil
- In a colander combine glutinous rice and jasmine rice together, rinse and drain then set aside.
- In a large wok heat olive oil, then add chicken and brown on all sides. Remove chicken then set aside.
- Add the chorizo then cook for 2 minutes, remove from wok then set aside.
- Add and saute garlic and onions, adding oil if necessary. Once onions are soft add the tomatoes and cook until soft.
- Add the saffron, and paprika, stir for a minute then pour in the chicken broth and coconut milk bring it to a boil.
- Add the rinsed rice, chicken and tomato paste bring back to a boil, season with fish sauce and freshly ground black pepper. Put in medium heat cover the wok and simmer for 5 minutes.
- Add the chorizo, raisins and green peas then simmer in medium low heat for 10 minutes.
- Add the red capsicum then continue to simmer until fully cooked and dry.
- Garnish with eggs on top then serve.