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–+ servings

Filipino-Style Arroz Valenciana

YUMMY KITCHEN
A festive Filipino one-pan rice dish made with glutinous rice, chicken, pork liver, chorizo de Bilbao, green peas, colorful bell peppers and raisins, seasoned with annatto, chicken broth and fish sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Filipino
Servings 8
Calories 480 kcal

Equipment

  • Large mixing bowl
  • Large deep frying pan or wok with lid
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Serving platter

Ingredients
  

  • 3 cups glutinous rice
  • 1/4 kilo pork liver cut into strips
  • 1/2 kilo chicken breast cut into cubes
  • 2 pieces chorizo de Bilbao sliced
  • 1 small white onion minced
  • 4 –5 cloves garlic minced
  • 1 green bell pepper cut into strips
  • 1 red bell pepper cut into strips
  • 155 grams green peas
  • 1/2 cup raisins 75 grams
  • 1/2 cup annatto water 125 mL
  • 3 cups water
  • 1 chicken broth cube
  • Fish sauce to taste
  • Cooking oil for sautéing
  • 1 boiled egg sliced

Instructions
 

  • Wash the rice. Place the glutinous rice in a bowl and wash it twice with clean water. Drain well and set aside.
  • Sauté the aromatics. Heat a little cooking oil in a large, deep pan over medium heat. Sauté the minced onion and garlic until fragrant and softened.
  • Cook the meat and peas. Add the pork liver, chicken breast, sliced chorizo de Bilbao, and green peas. Stir and continue sautéing until the chicken and liver are cooked through.
  • Add the rice. Add the drained glutinous rice and stir gently to coat the grains with the flavorful mixture.
  • Add the cooking liquid. Pour in 3 cups of water and 1/2 cup annatto water. Add the chicken broth cube and fish sauce to taste. Stir gently to distribute the seasonings.
  • Cook the rice. Cover the pan and cook over low heat for about 10–15 minutes, or until the glutinous rice becomes tender and absorbs most of the liquid. Stir gently when needed to prevent sticking.
  • Add the raisins and bell peppers. Once the rice is tender, add the raisins and green and red bell pepper strips. Mix gently until evenly distributed.
  • Finish cooking. Cover and cook for another minute. Taste and adjust the fish sauce if needed.
  • Garnish and serve. Transfer the Arroz Valenciana to a serving platter and arrange the sliced boiled egg on top. Serve warm.

Notes

  • Glutinous rice gives Arroz Valenciana its characteristic soft and slightly sticky texture.
  • Fresh annatto water provides the dish with its beautiful yellow-orange color. Turmeric powder can be used as an alternative for color.
  • Chicken thighs may be substituted for chicken breast if you prefer more tender and flavorful meat.
  • Cut the chicken and pork liver into similar-sized pieces for more even cooking.
  • Add fish sauce gradually because the chicken broth cube and chorizo de Bilbao already contain salt.
  • Keep the heat low while cooking the rice to help it cook evenly without burning the bottom.
  • Add the bell peppers near the end to preserve their color and slight crunch.
  • For food safety, refrigerate leftovers promptly and reheat thoroughly before serving.

Nutrition

Calories: 480kcalCarbohydrates: 69gProtein: 24gFat: 12gSodium: 900mgFiber: 3gSugar: 7g
Keyword Arroz Valenciana, Arroz Valenciana Recipe, Chicken and Rice Recipe, Filipino Arroz Valenciana, Filipino Party Food, Filipino Rice Dish, Filipino-Style Arroz Valenciana, Holiday Filipino Recipe, One-Pan Rice Dish
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