Arroz Valenciana Ilonggo Style Recipes
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
ARROZ VALENCIANA
This Filipino adaptation of Spanish paella is a staple at holidays and family get-togethers with my mom's family and it's certainly easy enough to prepare for a hearty dinner any day of the week. The countless variations on what's mixed in depend on where in the Philippines you're from. Some people include shellfish, chorizo, chicken livers or pork but this version is how my family always prepares it -- simple, vibrant and comforting.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
FILIPINO RICE (ARROZ VALENCIANA)
This is a special Filipino rice dish with chicken cooked in a coconut milk that is usually prepared when there is a special occasion.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 580 calories, Carbohydrate 38.8 g, Cholesterol 89.2 mg, Fat 39.5 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 15.7 g, Sodium 438 mg, Sugar 3.1 g
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