Arroz Valenciana: The Best Filipino Rice Recipe

We, Filipinos, are not contented with plain rice. We want variety! This is what exactly the recipe, Arroz Valenciana, is all about. This dish is very similar to Paella. However, a Pinoy Arroz Valenciana recipe involves the use of chorizo, boiled eggs, malagkit or glutinous rice and coconut milk. It is called as poor man’s Paella because of the fact that this recipe makes use of cheaper and readily available ingredients. It is also different in the way it is prepared since this recipe is stove cooked while Paella is oven baked.

Arroz Valenciana Filipino Food

This recipe is usually served during holidays and various celebrations like fiestas and the likes.

Arroz Valenciana Ingredients:

* ½ pound of chicken breast or thigh, chopped well
* ½ cup of malagkit or glutinous rice
* 3 pieces of chorizo de bilbao, diagonally sliced
* 2 tbsps of tomato paste
* 1 cup of Jasmine rice
* 1 medium sized red bell pepper, cut into strips
* ½ cup of frozen green peas
* ½ cup of raisins
* 2 cups of chicken stock or broth
* 1 teaspoon of paprika
* 1 cup of coconut milk
* 1 medium sized yellow onion, diced
* 1 medium sized tomato, diced
* 3 pieces of boiled eggs
* 3 cloves of garlic, crushed or sliced
* a pinch of saffron
* 3 tbsps of extra virgin olive oil
* salt and pepper to taste

How To Cook Arroz Valenciana:

1.) Place the jasmine and glutinous rice in a rice cooker. Wash with water, the drain. Do this one more time.

2.) Once the rice has been washed thoroughly, add the adequate amount of water for cooking. Add turmeric powder. Allow to boil. Once it boils, reduce the heat to a low. Simmer the rice for a few minutes. Remove from heat and set it aside.

3.) Get a wide pan and place it over medium heat. Pour enough amount of olive oil for cooking.

4.) Once the oil is hot enough, place in the tomato, onion and garlic. Wait for the garlic to become brownish, for the onion to become translucent and for the tomato to become softer.

5.) Add in the chopped chicken meat. Cook this for about three minutes.

6.) Place the chorizo de bilbao on the pan. Cook the chorizo for about two minutes.

7.) Add in your spices– saffron, paprika, pepper and salt. Stir for a few minutes.

8.) You can then pour in your coconut milk and chicken broth. Allow to boil while stirring from time to time.

9.) Add in your rice and stir properly. Bring to a boil.

10.) After boiling, pour in your tomato paste then stir. Cover the pan and allow it to simmer for five minutes.

11.) Lift the cover than place in your raisins and green peas. Once again, cover the pan and allow to simmer for about 8 minutes.

12.) Place in your red bell pepper. Allow the mixture to simmer until the rice have been fully cooked.

13.) Do not remove from pan. Garnish with slices of boiled egg. Serve hot.

Share this with your friends and family and have a delicious meal together! Enjoy!

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