Arroz Valenciana is a one-pan rice dish wherein glutinous rice is cooked from the broth of three different meats – pork liver, chicken breast and chorizo de bilbao. It is a complete meal with rice, meat and vegetables and got everything you need. With the different ingredients, flavors, colors and textures happening in this dish, arroz valenciana always bring a festive spirit. It is often cooked for different occasions and holidays and is a popular potluck food.
FILIPINO-STYLE ARROZ VALENCIANA
Arroz Valenciana is another manifestation of the influence of the Spanish cuisine in the country. The name Arroz Valenciana” literally translates to “Valencian Rice”. It is sometimes called the Filipino version of the Spanish Paella due to almost similar ingredients. The main difference between the two dishes is that the arroz valenciana was cooked in a stove while the Spanish paella was baked and uses coconut milk and more spices. This recipe of arroz valenciana is modified to appeal the palate of the Filipinos by including Filipino favorites.
HOW TO MAKE FILIPINO-STYLE ARROZ VALENCIANA
Cooking a Filipino-style arroz valenciana is very easy. You start by washing the glutinous rice twice to remove excess starch. Then you proceed in the stove where you cook and sauté all the ingredients except the glutinous rice. In choosing the meat to include, choose the boneless ones or have them deboned. Once the ingredients are cooked, add the washed glutinous rice in the pan and sauté for a bit. Add some water, broth cube, annatto water for the yellow color and other seasonings. You can substitute turmeric powder in adding color to the dish.
Basically you cook the rice in the broth together with the other ingredients and let the rice sip in the different flavors from different ingredients. Watching the rice sip in the broth is an amazing experience. Add the raisins and the bell peppers as the arroz valenciana cooks. Mix it well until all the ingredients are well distributed.
Before you remove the heat, try to taste the rice to make sure that it is cooked and boiled. You may transfer the arroz valenciana in another container or serve the pan as it is. Top the arroz valenciana with sliced boiled eggs. This festive and colourful dish is now ready to eat!
Filipino-style Arroz Valenciana
3 cups glutinous rice
1/4 kilo pork liver, strips
1/2 kilo chicken breast, cubed
2 pieces chorizo de Bilbao
1 small white onion, minced
1 green bell pepper, strips
1 red bell pepper, strips
155 grams green peas
1/2 cup raisins (75g)
1/2 cup annatto water (125mL)
1 chicken broth cube
1 boiled egg, sliced
fish sauce to taste
- Wash the glutinous rice 2 times. Drain water and set aside.
- Heat some oil in a pan. Sauté the onion and garlic. Add the pork liver, chicken breast, chorizo de Bilbao and green peas. Stir the ingredients and continue sautéing until cooked.
- Add the washed glutinous rice. Add 3 cups of water, 1 chicken broth cube, annatto water and fish sauce. Cover the pan and let it cook for 10 to 15 minutes under low heat.
- When rice is tender, add the raisins, green and red bell pepper strips. Mix until the ingredients are well-blended. Cover and cook for 1 minute.
- Transfer the arroz valenciana into a serving dish. Topped with sliced boiled eggs.