Arroz Valenciana Iloilo Recipes

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.