Name: Filipino Rice (Arroz Valenciana)
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Olive oil - 3 tablespoons; Onion, chopped - 1; Garlic - 2 cloves; Paprika - 2 teaspoons; Chicken legs, thighs, and wings - 2 ¼ pounds; Sweet peas - 1 ½ cups; Olives - 1 (7 ounce) can; Chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste - 2 links; Salt and ground black pepper to taste - 2 links; Tomatoes, diced - 2; Water - 1 cup; Glutinous sweet rice (malagkit) - 2 cups; Coconut milk - 1 (14 ounce) can; Red bell pepper, sliced lengthwise - 1; Hard-boiled eggs, sliced lengthwise - 2

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Filipino Rice (Arroz Valenciana)

1. Olive oil - 3 tablespoons

2. Onion, chopped - 1

3. Garlic - 2 cloves

4. Paprika - 2 teaspoons

5. Chicken legs, thighs, and wings - 2 ¼ pounds

6. Sweet peas - 1 ½ cups

7. Olives - 1 (7 ounce) can

8. Chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste - 2 links

9. Salt and ground black pepper to taste - 2 links

10. Tomatoes, diced - 2

11. Water - 1 cup

12. Glutinous sweet rice (malagkit) - 2 cups

13. Coconut milk - 1 (14 ounce) can

14. Red bell pepper, sliced lengthwise - 1

15. Hard-boiled eggs, sliced lengthwise - 2

How to cook deliciously - Filipino Rice (Arroz Valenciana)

1. Stage

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. Stage

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.