Arroz Valenciana

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.

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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.