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You are here: Home / Noodles and Rice / Arroz Valenciana

Arroz Valenciana

March 7, 2018 by Manny 3 Comments

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Arroz a la Valenciana is a rice based dish using glutinous rice, chicken, pork, coconut milk, vegetables and spices. It is similar to paella but instead of including various seafood like mussels, prawns, squid, clams and crabs in the dish, arroz a la valenciana uses pork and chicken only or some chorizos. This dish is actually a Latin American dish that is also part of the Filipino cuisine.

To cook this dish; Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan. Stir once in a while to prevent burning. Fry the chicken-pork pieces in hot oil; set aside. In the same fat, render off color from atchuete seeds; discard seeds. Saute garlic, onion, and add tomato sauce. Season with salt and pepper. Add the fried meat and simmer until tender. Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly. Arrange on a platter and garnish with hard-boiled eggs and strips of parsley. See below for the complete recipe with the list of the ingredients with exact measurements.

 

Arroz a la Valenciana
Print Recipe
5 from 1 vote

How to Cook Arroz ala Valenciana

Arroz a la Valenciana is a rice based dish using glutinous rice, chicken, pork, coconut milk, vegetables and spices.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Rice Recipes
Cuisine: Filipino
Servings: 12 servings
Calories: 300kcal
Author: Manny

Ingredients

  • 1 1/2 cup glutinous rice malagkit
  • 1 1/2 cup white rice
  • 1 1/2 tsp. salt
  • 5 cup coconut milk
  • 1/2 cup oil
  • 1 young chicken cut into serving pieces
  • 1/4 kg. pork cut into serving pieces
  • 2 tbsp. garlic macerated
  • 1 large onion sliced
  • 1 8- oz can tomato sauce
  • 1 tbsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. paprika
  • 2 Tbsp. atchuete seeds or annato seeds
  • 6 potatoes quartered and fried
  • 1 small can sweet peas
  • 1 red-sweet pepper sliced
  • 2 hard-boiled eggs sliced
  • parsley

    Instructions

    How to cook arroz ala valenciana

    • Boil the malagkit-rice mixture, salt, and coconut milk in a saucepan. Stir once in a while to prevent burning.
    • Fry the chicken-pork pieces in hot oil; set aside.
    • In the same fat, render off color from atchuete seeds; discard seeds.
    • Saute garlic, onion, and add tomato sauce. Season with salt and pepper.
    • Add the fried meat and simmer until tender.
    • Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly.
    • Arrange on a platter and garnish with hard-boiled eggs and strips of parsley.
    • Good for 12 persons.

     

    Arroz a la Valenciana

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    Filed Under: Noodles and Rice Tagged With: arroz, arroz valenciana, paella

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Manny

      January 21, 2016 at 12:32 am

      5 stars
      Hi Mags, if the rice is raw, you can correct it by adding more water. Just do it gradually to prevent it from turning into a paste. The recipe also says to stir it once in a while to prevent the rice from burning.

      Reply
    2. Mags

      August 16, 2015 at 7:30 am

      me tanong lang po ako, d ako Madunong mag luto ng bigas sa ibabaw ng stove…kundi hilaw,malambot (parang lugaw) or sunog. ….sa arroz valenciana panno ko macocorrect pag na hilaw yun bigas.

      Reply
    3. Joyce buensalido

      October 24, 2013 at 7:52 pm

      All r yummy,love it,,

      Reply

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