Arroz a la valenciana or Arroz à valenciana is a typical Latin American dish which is also considered as a part of Philippine cuisine. It is considered as the Philippine version of paella. In Chile and Nicaragua it is referred to as a Latin American version of Valencian paella.
Arroz Valenciana, the Filipino version of Paella. So delicious and a great rice dish for the holidays.
Pinoy Arroz Valenciana Recipe
- 1 small chicken fryer, cut up into 2-inch pieces
- 1/2 pound pork cup up into 1-inch pieces and 1/4 inch thick
- 2 links of Chinese sausage
- 6 small potatoes, quartered
- 2 garlic cloves, chopped
- 2 large ripe tomatoes
- 2 slices of canned pimentos, sliced
- 1 cup green peas
- 3 cups rice, boiled in 3 cups of water and 2 cups of coconut milk
- 1/2 cup oleomargarine
- 1/4 cup sliced black olives
- 1 teaspoon salt
- Place chicken and pork in frying pan. Season with salt and pepper. Cook until slightly brown.
- In a deep saucepan, fry the garlic, onions and tomatoes in oleomargarine in the order given.
- Add potatoes, then the chicken, pork, and sausage.
- Stir and cover until meat and potatoes are done.
- Add water if necessary.
- Add the pimentos, peas and olives.
- When meat and vegetables are done, remove some of the stock from meat and set aside.
- Add cooked rice to meat and mix thoroughly.
- Add remaining stock and season to taste. Cook on low heat until mixture becomes quite dry.
- Serve on platter. Garnish top with sliced hardboiled eggs, stuffed olives, pimento strips and sprigs of parsley leaves.