Рецепт Arroz ala Valenciana
Arroz ala Valenciana is one of the dishes back in the Philippines with a Spanish origin, it resembles a Paella but it’s not from the paella but from a similarly named dish. The Spanish and Filipino version may look similar but in the Philippines we use coconut milk, malagkit (glutinous or sweet rice) and boiled eggs. This dish is popular in Spain and Portugal, it is also a typical dish in Latin American countries like Chile and Nicaragua but like the Philippines they have different ingredients that sets it apart from the original. Like paella, this dish is usually served during special occasions like holidays and birthdays and since its two more days before Christmas why not make one of this as an additional dish to serve during this festive season. Have you shopped for your Christmas dinner yet? If yes what dishes are you serving?Arroz ala Valenciana Save PrintPrep time Cook time Total time Serves: 6Ingredients500 g boneless chicken thighs, chopped3 pcs chorizo, sliced½ cup glutinous rice1 cup jasmine rice½ cup raisins½ cup green peas1 red capsicum, cut into strips1 tsp paprika2 cups chicken stock1 cup coconut milk2 tbsp tomato paste1 tomato, diced1 tbsp safflower (kasubha)5 boiled eggs, peeled and slicedfish saucefreshly ground black pepper1 onion, diced4 cloves garlic, mincedolive oilInstructionsIn a colander combine glutinous rice and jasmine rice together, rinse and drain then set aside.In a large wok heat olive oil, then add chicken and brown on all sides. Remove chicken then set aside.Add the chorizo then cook for 2 minutes, remove from wok then set aside.Add and saute garlic and onions, adding oil if necessary. Once onions are soft add the tomatoes and cook until soft.Add the saffron, and paprika, stir for a minute then pour in the chicken broth and coconut milk bring it to a boil.Add the rinsed rice, chicken and tomato paste bring back to a boil, season with fish sauce and freshly ground black pepper. Put in medium heat cover the wok and simmer for 5 minutes.Add the chorizo, raisins and green peas then simmer in medium low heat for 10 minutes.Add the red capsicum then continue to simmer until fully cooked and dry.Garnish with eggs on top then serve.3.5.3226 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading...