Arroz Valenciana Recipe Ilonggo Style

ARROZ VALENCIANA

Arroz Valenciana image

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

Ingredients

1 chicken bouillon cube
2 tablespoons olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 cloves garlic, minced (about 1 1/2 tablespoons)
4 boneless skinless chicken thighs, cut into 1-inch cubes
Kosher salt
2 cups short grain sweet rice, rinsed 3 times
3 teaspoons ground turmeric
4 links Chinese sausage (lap xuong), sliced on the bias in 1/4-inch-thick slices (about 8 ounces)
1/2 cup raisins
One 13.5-ounce can unsweetened coconut milk
1 small red bell pepper, thinly sliced (about 1 cup)
1 small green bell pepper, thinly sliced (about 1 cup)
1 large carrot, thinly sliced (about 1 cup)
One 10-ounce bag frozen peas
2 to 3 hard-boiled eggs, sliced into quarters lengthwise
2 to 3 scallions, greens only, thinly sliced

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.

AUTHENTIC PAELLA VALENCIANA

Authentic Paella Valenciana image

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Provided by Jason Nelson

Categories World Cuisine Recipes European Spanish

Time 2h

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
½ (4 pound) whole chicken, cut into 6 pieces
½ (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
½ (10 ounce) package frozen green peas
½ (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
1 pinch dried thyme to taste
1 pinch dried rosemary to taste
4 cups uncooked white rice, or as needed

Steps:

Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g

FILIPINO RICE (ARROZ VALENCIANA)

Filipino Rice (Arroz Valenciana) image

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

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic
2 teaspoons paprika
2 ¼ pounds chicken legs, thighs, and wings
1 ½ cups sweet peas
1 (7 ounce) can olives
2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste
salt and ground black pepper to taste
2 tomatoes, diced
1 cup water
2 cups glutinous sweet rice (malagkit)
1 (14 ounce) can coconut milk
1 red bell pepper, sliced lengthwise
2 hard-boiled eggs, sliced lengthwise

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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