Food Photography - Arroz Valenciana
Arroz Valenciana is a dish same as paella and the Filipino version has coconut milk, glutinous rice, chorizo de bilbao and garnished with boiled eggs. Sharing with you my Arroz Valenciana Recipe.
½ lb. chicken thigh or breast, chopped
½ lb. pork, sliced into cubes
½ lb. shrimp, blanched in boiling water and peeled
3 pieces chorizo de bilbao, sliced diagonally
½ cup glutinous white rice
1 cup rice
2 tablespoons tomato paste
1 medium red bell pepper, cut into strips
½ cup frozen green peas
2 cups chicken broth
1 cup coconut milk
1 medium tomato, diced
1 medium yellow onion, diced
3 cloves of garlic, crushed
4 boiled eggs
3 tablespoons vegetable oil
Salt and pepper to taste
Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
Heat the vegetable oil in a wide pan.
Saute the garlic, onion, and tomato until the onion and tomato become soft.
Sauteed the chopped chicken and diced pork.
Add the chorizo de bilbao.
Add in the salt and pepper to taste.
Pour-in the chicken broth and coconut milk. Stir and let it boil.
Add in the washed rice. Stir. Let boil.
Add the tomato paste. Stir. Cover and simmer for 5 minutes.
Add in the green peas. Cover and simmer for 8 minutes.
Add in the red bell pepper. Continue to simmer until the rice is fully cooked.
Garnish with sliced boiled eggs and peeled shrimps. Serve while hot.