This rice dish, Arroz Valenciana, was always cooked in every occasion. It simply cooked in the Valencia style which is part of Spain, although many regions in Spain have their own special variations. The Arroz Valenciana Recipe is a typical Latin American dish which is also considered as a part of Filipino cuisine.
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hour
2 tbsps. olive oil
3 cloves of garlic, crushed
1 onion, cut into chunks
3 boneless chicken thighs, cut into quarters
2 pieces of chorizo, sliced
2 tbsps. tomato puree (paste)
1 c. of uncooked Thai jasmine or long grain rice
1/2 c. of uncooked glutinous rice
1 tbsp. fish sauce
1 tsp. of kasubha (safflower) toasted and crushed
3 cooked sausages, cut diagonally
2 potatoes, cut into big chunks
1 c. chicken stock
1 c. of coconut milk
1/2 sweet red pepper, cut into chunks
1/3 c. sultanas or raisins
1/3 c. of frozen green peas
Soak the Jasmine and glutinous rice in water for an hour and drain well.
Pre-heat the oven to 300° F/ 150° C.
Heat up a sauté pan and add the 2 tbsps. of olive oil.
Sauté the garlic until light brown, then add the onions. Cook until translucent but not soft.
Add the chicken pieces and the sliced chorizo. Stir. When the chicken meat has changed color, add the tomato puree (paste) and the fish sauce.
Stir until the tomato puree fully coats the chicken. Cook for 2 minutes.
Add the rest of the ingredients, except for the sultanas, peppers and green peas, and bring to a boil. Turn the heat to low and simmer, covered, for 5 minutes.
Add the sweet peppers and sultanas and stir.
Transfer to an oven proof dish.
Set this dish inside a bigger pan and add water to reach halfway up its sides.
Cover both pans tightly with foil.
Bake for an hour, stirring at half time.
This video shows another recipe for Arroz Valenciana.