ARROZ VALENCIANA RECIPE
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 20
Steps:
- Boil the pork, chicken and shrimp to 6 cups of water together with onions, bayleaf and peppercorns, add a teaspoon of salt.
- Once the pork, chicken and shrimp are cook, separate the stock and set aside.
- Slice pork and chicken to bite sizes, remove the shell of the shrimp, set aside.
- Mix glutinous rice with white rice then boil the rice mixture with 3 1/2 cups of pork, chicken and shrimp stock, add the saffron. Stir once in a while to prevent burning.
- Fry the chorizo Bilbao, separate then on the same oil fry Pork liver, set aside.
- In a hot oil, Saute garlic, and the remaining onions. Season with salt and pepper. Add the cooked pork meat, chicken, shrimp, bell pepper, green peas and simmer for a few minutes.
- Add the cooked rice mixture; blend well, then add the rest of the ingredients and combine lightly.
- Arrange on a platter and garnish with sliced hard-boiled eggs, strips of parsley or onion leaves.
- Good for 10 persons.
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
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
COLD TOMATOES VALENCIANA
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
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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