Cooked - Arroz Ala Valenciana

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Arroz Ala Valenciana

6.0

½ lb. chicken thigh (sliced)

3 chorizo de bilbao (sliced diagonally)

½ cup glutinous rice

1 cup Jasmine rice

2 tablespoons tomato paste

1 red bell pepper (cut into strips)

½ cup raisins

½ cup green peas

1 teaspoon paprika

2 cups chicken broth

1 cup coconut milk

1 tomato (diced)

1 yellow onion (diced)

3 cloves garlic (crushed)

3 eggs (boiled)

3 tablespoons extra virgin olive oil

A pinch of Spanish saffron

Salt and pepper to taste

Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
Heat the olive oil in a paellera or wide pan.
Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
Put-in the chopped chicken. Cook for 3 minutes.
Add the chorizo de bilbao. Cook for 2 minutes.
Add-in the salt, pepper, saffron, and paprika. Stir.
Pour-in the chicken broth and coconut milk. Stir and let boil.
Add-in the washed rice. Stir. Let boil.
Add the tomato paste. Stir. Cover and simmer for 5 minutes.
Put-in the raisins, and green peas. Cover and simmer for 8 minutes.
Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
Garnish with sliced boiled egg. Serve.
Share and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Dish

Cuisine🇪🇸Spanish

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 89 weeks ago

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