Arroz ala Valenciana

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.

Arroz ala Valenciana is one of the dishes back in the Philippines with a Spanish origin, it resembles a Paella but it’s not from the paella but from a similarly named dish. The Spanish and Filipino version may look similar but in the Philippines we use coconut milk, malagkit (glutinous or sweet rice) and boiled eggs. This dish is popular in Spain and Portugal, it is also a typical dish in Latin American countries like Chile and Nicaragua but like the Philippines they have different ingredients that sets it apart from the original.

Like paella, this dish is usually served during special occasions like holidays and birthdays and since its two more days before Christmas why not make one of this as an additional dish to serve during this festive season. Have you shopped for your Christmas dinner yet? If yes what dishes are you serving?

Arroz ala Valenciana

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

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.

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Ingredients

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• 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

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Instructions

1. In a colander combine glutinous rice and jasmine rice together, rinse and drain then set aside.
2. In a large wok heat olive oil, then add chicken and brown on all sides. Remove chicken then set aside.
3. Add the chorizo then cook for 2 minutes, remove from wok then set aside.
4. Add and saute garlic and onions, adding oil if necessary. Once onions are soft add the tomatoes and cook until soft.
5. Add the saffron, and paprika, stir for a minute then pour in the chicken broth and coconut milk bring it to a boil.
6. 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.
7. Add the chorizo, raisins and green peas then simmer in medium low heat for 10 minutes.
8. Add the red capsicum then continue to simmer until fully cooked and dry.
9. Garnish with eggs on top then serve.

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