Arroz Valenciana Recipe

Ingredients

1/2 lb. chicken thigh or breast, chopped

3 pieces chorizo de bilbao, sliced diagonally

1/2 cup malagkit (glutinous white rice)

1 cup Jasmine rice

2 tablespoons tomato paste

1 medium red bell pepper, cut into strips

1/2 cup raisins

1/2 cup frozen green peas

1 teaspoon paprika

2 cups chicken broth

1 cup coconut milk

1 medium tomato, diced

1 medium yellow onion, diced

3 cloves of garlic, crushed

3 boiled eggs

3 tablespoons extra virgin olive oil

a pinch of Spanish saffron

Salt and pepper to taste

Cooking Procedure
1.

Combine the glutinous rice and jasmine rice. Wash with water twice and then
drain. Set aside.

2.

Heat the olive oil in a paellera or wide pan.

3.

Saute the garlic, onion, and tomato until the onion and tomato becomes soft.

4.

Put-in the chopped chicken. Cook for 3 minutes.

5.

Add the chorizo de bilbao. Cook for 2 minutes.

6.

Add-in the salt, pepper, saffron, and paprika. Stir.

7.

Pour-in the chicken broth and coconut milk. Stir and let boil.

8.

Add-in the washed rice. Stir. Let boil.

9.

Add the tomato paste. Stir. Cover and simmer for 5 minutes.

10. Put-in the raisins, and green peas. Cover and simmer for 8 minutes.
11. Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.

12. Garnish with sliced boiled egg. Serve.

13. Share and enjoy!

Ingredients
Serves: 10

3 tbsp olive oil

1 medium onion, chopped

2 cloves garlic

2 teaspoons paprika

1 kg chicken pieces, pref. legs, thighs, wings

2 pieces chorizo de bilbao

200 g olives

227 g sweet peas

salt and pepper to taste

2 medium tomatoes, diced

230 ml water

2 cups sweet rice (malagkit)

400 ml (1 can) coconut milk

1 red capsicum, sliced lengthwise

2 hard boiled eggs, sliced lengthwise

Directions
Prep:15min Cook:1hr Ready in:1hr15min

1.
2.

Saute onion and garlic in olive oil until onion is translucent. Add paprika and mix.
Add chicken, chorizo, olives, sweet peas, salt and pepper and mix thoroughly. Cover and
cook 5 minutes.

3.

Add tomatoes, cook 5 minutes. Add water, cook another 5 minute.

4.

Add sweet rice, mix thoroughly. Cover another 5 minutes. Then add coconut milk.

5.

Let boil another 5 minutes. Add red capsicum.

6.

Cover and cook 10 minutes or until the sweet rice is done. Serve hot, garnish with hard
boiled eggs.

Ingredients:
3 cups Sticky rice
1/2 lb pork, cut into bite size
1/2 lb shrimp, peel
4 pcs chorizo bilbao (Chinese sausage), cooked and julienne
1 large potato, cut cubes
1 large red bell pepper, julienne
1 can snow peas
2 tablespoon raisins
1 large onion, sliced thin
1 tablespoon crushed garlic
1 dozen quail egg, boil and peel
salt and ground pepper to taste
1 tablespoon turmeric
2 stem green onion, sliced thin

Cooking Direction:

1. Boil sticky rice in 3 cups of water with turmeric powder. Once it starts boiling reduce
heat to low. Simmer for few minutes then remove from heat. Set aside.
2. Saute crushed garlic, onion and pork. Add 1/2 water and simmer to soften the meat.
Once meat is fully cooked and juice completely dries add chinese sausage, shrimp,
potatoes, red bell pepper, snow peas and raisins. Season with salt and pepper.
3. Add the half cooked sticky rice with the sauteed ingredients. Mix well, cover wok and
simmer in low heat for 8-10 minutes.
4. Garnish with quail eggs and green onions. Serve and enjoy.