Arroz Valenciana Recipe
1/2 lb. chicken thigh or breast, chopped
3 pieces chorizo de bilbao, sliced diagonally
1/2 cup malagkit (glutinous white rice)
1 cup Jasmine rice
2 tablespoons tomato paste
1 medium red bell pepper, cut into strips
1/2 cup raisins
1/2 cup frozen green peas
1 teaspoon paprika
2 cups chicken broth
1 cup coconut milk
1 medium tomato, diced
1 medium yellow onion, diced
3 cloves of garlic, crushed
3 boiled eggs
3 tablespoons extra virgin olive oil
a pinch of Spanish saffron
Salt and pepper to taste
Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
Heat the olive oil in a paellera or wide pan.
Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
Put-in the chopped chicken. Cook for 3 minutes.
Add the chorizo de bilbao. Cook for 2 minutes.
Add-in the salt, pepper, saffron, and paprika. Stir.
Pour-in the chicken broth and coconut milk. Stir and let boil.
Add-in the washed rice. Stir. Let boil.
Add the tomato paste. Stir. Cover and simmer for 5 minutes.
Put-in the raisins, and green peas. Cover and simmer for 8 minutes.
Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
Garnish with sliced boiled egg. Serve.
Share and enjoy!
Number of servings (yield): 6
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