Cold Tomatoes Valenciana Recipe Filipino

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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

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

COLD TOMATOES VALENCIANA



Cold Tomatoes Valenciana image

Make and share this Cold Tomatoes Valenciana recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

6 7/8 ounces Mexican-style Rice-A-Roni
4 large tomatoes
3 scallions, chopped
1/2 cup peas
1 (6 ounce) jar marinated artichoke hearts, chopped
2 tablespoons lemon juice
1/2 cup olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped parsley

Steps:

  • In a medium saucepan, cook rice according to the package directions. Set aside to cool.
  • Meanwhile, cut a lid top off of each tomato. Hollow out the inside, leaving a shell. Invert in a colander to drain. Dice the removed tomato.
  • In a large bowl, mixed the cooled rice with scallion, peas, artichoke hearts and their marinade. Add the diced tomato.
  • In a small bowl, whisk lemon juice, olive oil, mustard, salt and pepper together. Add to rice and mix well.
  • Fill each tomato with equal amounts of the rice mixture. Sprinkle tops with parsley and serve cold.

Nutrition Facts : Calories 319.9, Fat 27.6, SaturatedFat 3.9, Sodium 375.8, Carbohydrate 17.3, Fiber 6.3, Sugar 7, Protein 4.7

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