ARROZ VALENCIANA
Arroz Valenciana is the perfect one-pot rice dish for family dinners and special occasions. It's colorful, flavorful, and sure to be a crowd-pleaser.
Provided by Lalaine Manalo
Categories Main Entree Side Dish
Time 55m
Number Of Ingredients 15
Steps:
- In a bowl, combine long grain and glutinous rice. Rinse a few times with cold water until water runs clear. Drain well.
- In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions, garlic and cook until softened.
- Add chicken and cook, stirring occasionally, until color changes and lightly browns.
- Add chorizo de bilbao and cook until lightly browned and releases color.
- Add saffron and cook for about 1 minute, stirring occasionally.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add rice and cook, stirring regularly, for about 2 to 3 minutes or until lightly toasted.
- Add coconut milk, broth, and tomato paste. Stir until well combined.
- Add green peas and 1/2 of the green and red bell peppers and stir to combine.
- Bring to a boil, stirring occasionally. Lower heat, cover, and cook for about 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
- Remove from heat and let stand, covered, for about 5 minutes. Fluff rice with a fork to distribute.
- Garnish with the remaining bell peppers and serve hot.
Nutrition Facts : Calories 547 kcal, Carbohydrate 59 g, Protein 18 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 52 mg, Sodium 1054 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
VALENCIAN RICE (ARROZ A LA VALENCIANA)
Paella originated in the provinces of Spain. An international dish nowadays with as many variations as countries that have embraced it, the different versions of Paella became better known in Latin America as Arroz a la Valenciana (Valencian Rice) and adapted to the agriculture and foodstuff available in the particular country. Nicaragua is quite famous for its love of Arroz a la Valenciana. Whatever you call it, it is delicious and can be very complicated. Most people agree that the traditional Paella must contain rabbit meat. However, if you have ever tried to debone a rabbit you will see why that tradition is not a popular one. So, here for your enjoyment, is a very simple way to make Arroz a la Valenciana. May the Paella gods forgive me.
Provided by Fabio
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- 1) Place the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
- 2) Bring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
- 3) Debone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
- 4) In a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
- 5) Continue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
- 6) Serve hot accompanied by a large glass of Spanish Sangría poured over some ice, an orange wedge and a wedge of pineapple.
Nutrition Facts : Calories 757.5, Fat 41.9, SaturatedFat 12.9, Cholesterol 122.5, Sodium 980.6, Carbohydrate 60.7, Fiber 6, Sugar 7.5, Protein 33.1
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