Arroz Valenciana Recipes

SIMPLE ARROZ VALENCIANA RECIPE

Steps:

• In a deep pan and on medium heat, sauté onion and garlic in oil until soft. Add chicken wings and let for some minutes until the meat is almost cooked, about 3 minutes. If using fish sauce add it now.
• Add the rice and turmeric powder. Cook for 1 minute while continuously mixing to make sure not to burn the rice.
• Stir in the carrots, bell pepper, and bay leaf, then season with salt and pepper as desired, mix well.
• Add green peas and raisins and mix until well distributed. Pour in coconut milk and 1 cup of water. Cover and let cook for about 20-30 minutes or until sticky rice is done. Stir from time to time and check if you need to add more water if rice is not yet cooked. Water should be absorbed entirely once done.
• Turn off the heat and remove the bay leaves and give it a final stir.
• Transfer into a llanera and fill to the rim. Turn the contents of llanera over into a plate to serve. If you want to make it more festive, add some slices of hard-boiled eggs, cooked shrimp, slices of bell peppers, and pieces of raisins and green peas at the bottom of the llanera before adding the rice.

ARROZ VALENCIANA

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.

FILIPINO RICE (ARROZ VALENCIANA)

Steps:

• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
• Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.

ARROZ VALENCIANA

Steps:

• Dissolve the bouillon cube in 2 cups of hot water in a small bowl or liquid measuring cup.
• Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. dd the onions and garlic and cook, stirring constantly, until the onions start to become translucent, about 1 minute. Add the chicken and 2 teaspoons salt and cook until the chicken is opaque but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk and bouillon broth and stir for 1 minute. Cover and cook on medium-low heat until almost all the liquid is absorbed, about 35 minutes.
• Add the red and green bell peppers, carrots and peas and gently stir. Continue to cook the rice covered until the vegetables are slightly softened and there is no more liquid, about 10 minutes.
• Season with salt and transfer to a serving bowl. Garnish with the hard-boiled eggs and scallions.