Filipino Rice (Arroz Valenciana) recipe

All Recipes World Cuisine Recipes Asian Filipino

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

Nutrition Info

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
servingSize: -
sodium: 438 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

2 pounds of chicken

Recipe Note

This is a special Filipino rice dish with chicken cooked in a coconut milk that is usually prepared when there is a special occasion.

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