HOW TO COOK ARROZ VALENCIANA

Arroz Valenciana Recipe is a typical Latin American dish their version is called Arroz a la Valenciana for Spain and Arroz  Valenciana in Portugal the Pinoy version is called Arroz Valenciana.


Arroz Valenciana is fondly dubbed as Poor Man’s PAELLA, since arroz a la paella has more lavish ingredients compared with Valenciana.  The major differences between the two is, the manner of preparation and special ingredients. That is all to it. The Valenciana is basically stove-top cooking whereas, paella is more of baking. The latter uses wine for a flavorful Spanish rice dish and a lot of seafood ingredients.

Ingredients

• 1 small chicken fryer, cut in 2-inch pieces
• 1/2 lbs. pork cut in 1-inch pieces, 1/4 inch thick
• 2 chinese sausages
• 6 small potatoes, quartered
• 2 garlic cloves, chopped
• 2 large ripe tomatoes
• 2 bell peppers (red preferrably), cut in 1/8 pieces
• 1 cup green peas
• 3 cups rice boiled (2c sticky rice, 1c jasmine rice) in 3 cups of water and 2 cups of coconut milk (gata)
• 1/2 cup butter (1/2 bar)
• 1/4 cup black olives, sliced
• 1 tsp. salt
• 2 garlic cloves and 1 head onion (finely chopped - for sauteeing)

Procedure

• Place chicken and pork in frying pan and saute with garlic, onion and a slice of butter. Cook chicken and pork.
• Season with salt and pepper until slightly brown.
• In a deep sauce pan fry garlic, onions and tomatoes in butter in the given order.
• Add the potatoes, chicken, pork and sausages.
• Stir and cover until meat and potatoes are done.
• Add water if necessary.
• Add the bell peppers, peas and black olives.
• When meat and vegetables are done, remove some of the stock from the meat and set aside.
• Add the cooked rice to the meat and mix thouroughly.
• Add remaining stock and season to taste.
• Cook on low heat until mixture becomes quite dry.
• Serve on platter and garnish top with sliced hard boiled eggs. stuffed olives, bell pepper strips and sprigs of parsley leaves.