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.
Servings: 12 servings
- 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
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.