A Touch of Spain: How to Make Your Own Arroz Valenciana
The “ber” months are here and the countdown to Christmas has officially begun! Even as early as September, Filipinos can’t help but hang up Christmas lights and play all those iconic holiday songs by Filipino-Chinese crooner Jose Mari Chan. Now if those aren’t enough to get into the festive spirit, then how about whipping up a Christmas recipe?
Today, you’ll get to learn how to make your own version of the Noche Buena staple Arroz valenciana. A concrete proof of Spanish influence in the Philippines during the centuries-long colonization, Arroz valenciana is served during holidays and other special occasions like New Year’s Eve. This dish is quite similar to paella, except it makes use of malagkit (glutinous rice) and coconut milk. Keep reading to know the easy steps to making this sumptuous meal right here.
Quick and Easy Arroz Valenciana Recipe
- 1/2 cup glutinous rice
- 1/2 cups of jasmine rice
- 1 tablespoon olive oil
- 2 cloves of garlic (peeled and minced)
- 1 onion, peeled and chopped
- 2 pieces of chorizo de bilbao, sliced diagonally into 1-inch pieces
- 1/2 pound boneless chicken thigh or breast, sliced diagonally
- 1 pinch Spanish Saffron
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons tomato paste
- ½ cup green peas (thawed)
- ½ red bell pepper (seeded and sliced thinly into strips)
- ½ green bell pepper (seeded and sliced thinly into strips)
- Salt and pepper for extra flavor
- Combine jasmine and glutinous rice in a bowl. Rinse with cold water until water is clear then drain.
- Heat oil in a wide, heavy-bottomed pan, adjusting fire at medium heat. Add onions and garlic until golden brown and season with salt and pepper. Saute chicken and stir until the color changes to light brown.
- Add chorizo de bilbao and cook until lightly brown and releases color. Add the saffron and allow to cook for about 1 minute. Pour in fish sauce, then cook for another 1 to 2 minutes.
- Add the malagkit-rice mixture and cook for 2 to 3 minutes. (Remember to stir occasionally to avoid letting the mixture stick to the pan.) Add the coconut milk, chicken broth, and tomato paste and stir until well combined. Allow mixture to boil.
- Lower heat, cover, then cook for another 15 to 20 minutes until the rice is tender and liquid is absorbed.
- Add the green peas and stir. Cook for another 2 minutes before you add the bell peppers.
- Wait until bell peppers are crisp before you serve. Arrange mixture on a plate and garnish with parsley and sliced egg.
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