Hello Everyone! Festive Filipino Foods Day 02 of 12 is here with a Latin American dish known as Arroz a la Valenciana, also considered as a part of Filipino cuisine, to share. Arroz a la Valenciana is quite commonly known as a poor man’s paella as the ingredients used to make this is is far less lavish than that of paella, where wine is used for a flavourful Spanish rice dish and a lot of seafood ingredients. The main ingredients in Arroz a la Valenciana consists of glutinous (sticky rice), regular rice, tomatoes, tomato paste, potatoes, carrots, capsicum, chicken, and chorizo – a complete meal, a one-dish meal of meat, rice, and vegetables. It is a great dish for Noche Buena, Christmas, Fiestas, weddings, birthdays, and family get-togethers.
Well, that’s pretty much all I can talk about for this dish, so let’s move on to the recipe shall we?
PREP TIME 10 MINS | COOKING TIME 30-45 MINS | SERVES 6-8
- 3 cups water
- 2 cups plain rice, half-cooked*
- 1 cup glutinous rice, half-cooked**
- 1/4 cup raisins
- 12 pcs chicken wings, cut into 3 (drumette, mid-wing, and tip)
- 2-3 garlic cloves, minced
- 1 brown onion, diced
- 1 carrot, peeled and sliced diagonally
- 1 chorizo sausage, sliced diagonally
- 1 potato, cut into chunks
- 1 tomato, diced
- 1/4 red, yellow, and green capsicum, sliced
- 1 tbsp tomato paste
- 1 tsp achuete powder
- 1 tsp chicken stock powder
- Ground black pepper, to taste
*/**Cook the rice together in a rice cooker; what I usually do for every one cup of rice, I add one cup of water. But in this instance, you want your rice to still be a bit tough and half-done because it will absorb the sauce from when you sauté your chicken.
- Heat about 2-3 tablespoons of vegetable oil in a large pot over medium-high. Fry the chorizo slices, about a minute per side until slightly browned. Remove from the pot and transfer to a plate lined with a paper towel.
- In the same pot, sauté the garlic until fragrant and golden brown. Next add in the onions and cook until soft, about 2 minutes altogether. Add in the tomatoes and then cook until soft, about a further 2-3 minutes.
- Add the chicken and season with chicken stock powder and ground black pepper. Give it a good mix and then leave your chicken to cook for about 5 minutes.
- Dissolve the achuete powder in a cup of hot water, then add this into the chicken together with the other two cups of water. Stir in the tomato paste and let the chicken cook for a further 5 minutes.
- Add in the potatoes and carrots and allow to cook for a further 5 minutes. Once done, remove the chicken, potatoes, and carrots, leaving the sauce in the pot, and set aside.
- Add the half-cooked rice into the pot and give it a good mix until it is well coated in the sauce. Leave to cook further, until all the sauce has been absorbed.
- Lastly, add the raisins and capsicum and cook for a further 2 minutes. Turn the heat off and then return the chicken, potatoes, and carrots, together with the chorizo sausage sliced you fried earlier, to the pot and give it a good mix.
- Transfer to a serving dish; serve, share, and enjoy!
– Ally xx