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Filipino Arroz Valenciana

Filipino Arroz Valenciana

Arroz Valenciana is a Filipino adaptation of Spanish paella, featuring a harmonious blend of glutinous and jasmine rice cooked in coconut milk and chicken broth, enriched with saffron's golden hue and distinct flavor, then loaded with tender chicken pieces and sliced Chorizo de Bilbao, finished with colorful bell peppers and sweet green peas for a festive one-pot meal that embodies the country's Spanish colonial influence.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Filipino, Italian
Servings 6
Calories 547 kcal
Difficulty Medium

Equipment

  • Large heavy-bottomed pan or paella pan (Kawali) For even heat distribution
  • Fine-mesh strainer (salaan) For washing rice thoroughly
  • Measuring cups and spoons (Panukat) For precise measurements
  • Sharp knife (kutsilyo) For prep work
  • Wooden spoon (sandok na kahoy) For gentle stirring without breaking the rice
  • Tight-fitting lid To ensure proper steam cooking

Ingredients
 

For the Rice Base

  • 1½ cups long-grain rice Bigas na mahaba
  • ½ cup glutinous rice Malagkit
  • 1½ cups coconut milk Gata
  • 1½ cups chicken broth Sabaw ng manok
  • ¼ teaspoon saffron threads Asafrán or 1 teaspoon kasubha (safflower)

For the Meat and Aromatics

  • ½ pound boneless chicken thighs Pitso ng manok, cut into 1-inch pieces
  • 5 ounces Chorizo de Bilbao sliced diagonally
  • 1 medium onion Sibuyas, finely chopped
  • 3 cloves garlic Bawang, minced
  • 2 tablespoons tomato paste Patis ng kamatis

For the Vegetables and Seasonings

  • 1 red bell pepper Pulang bell pepper
  • 1 green bell pepper Berdeng bell pepper
  • ½ cup green peas Gisantes
  • 2 tablespoons fish sauce Patis
  • 1 tablespoon cooking oil

Instructions
 

  • First, rinse both regular and sticky rice together in cold water until the water runs clear. Drain well and set aside.
  • Heat oil in a large, deep pan over medium heat. Cook onions and garlic until soft and fragrant, about 2 minutes. Add chicken pieces and cook until they start turning light brown, around 5 minutes.
  • Add the sliced chorizo and cook for 3 minutes until it releases its red oils. Stir in the saffron (or kasubha) and cook for 1 minute. Pour in the fish sauce and cook for another minute.
  • Add your drained rice to the pan and gently stir to coat with the oils for 2 minutes. Pour in the coconut milk, chicken broth, and tomato paste. Mix well until the tomato paste is fully blended.
  • Add half of your bell peppers and all the green peas. Stir gently. Let it come to a boil, then lower the heat. Cover the pan tightly and cook on low heat for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
  • Once done, turn off the heat but keep the pan covered. Let it rest for 5 minutes – this helps make the rice perfect. After resting, gently fluff the rice with a fork.
  • Top with the remaining bell peppers and serve hot. For special occasions, line your serving plate with banana leaves before adding the rice.
  • Remember: Don't lift the lid while cooking – this keeps all the steam inside, helping the rice cook evenly. If the rice looks a bit wet at the end, leave it covered for an extra 5 minutes. If it's too dry, sprinkle in a few tablespoons of hot water and let it steam for a few more minutes.

Tips from Lola's Kitchen

Filipino Arroz Valenciana
  • Toast the rice grains before adding liquid for nuttier flavor
  • Use homemade chicken stock for deeper flavor
  • Don't skip the resting period - it's crucial for perfect texture
  • If using bone-in chicken, add 5-7 minutes to cooking time
  • For better color, bloom saffron in warm broth before adding
 

Traditional Serving Suggestions

  • Serve on banana leaves (Dahon ng saging) for authentic presentation
  • Garnish with hard-boiled eggs (Nilagang itlog)
  • Add calamansi wedges on the side
  • Pair with ensaladang mangga (green mango salad)
  • Perfect for Noche Buena or Media Noche
 

Troubleshooting

  • Rice too wet: Remove lid, cook additional 2-3 minutes
  • Rice too dry: Add ¼ cup hot broth, cover for 5 minutes
  • Rice sticking to bottom: Lower heat, ensure heavy-bottomed pan
  • Uneven cooking: Don't stir after covering, let steam do its work
  • Bland taste: Adjust with fish sauce at the end
 

Ingredient Alternatives

  • Saffron → Kasubha (safflower) or turmeric powder
  • Chorizo de Bilbao → Spanish chorizo or Chinese sausage
  • Chicken thighs → Turkey, duck, or firm white fish
  • Fresh peas → Frozen peas or edamame
  • Jasmine rice → Any long-grain rice
 

Storage & Reheating

  • Refrigerator: Store in airtight container up to 3 days
  • Freezer: Store in freezer-safe container up to 2 months
  • Reheating:
    • Microwave: 2-3 minutes with splash of water
    • Stovetop: Low heat with 2 tablespoons water
    • Steam: 5-7 minutes in bamboo steamer
  •  

Variations

  1. Seafood Version (Arroz Valenciana de Mariscos)
    • Add shrimp, mussels, and squid
    • Use seafood stock instead of chicken broth
  2. Vegetarian Version (Arroz Valenciana na Gulay)
    • Replace meat with mushrooms and tofu
    • Use vegetable broth
    • Add carrots and corn
  3. Special Occasion Version
    • Add roasted cashews
    • Include raisins for sweetness
    • Top with fried garlic
 

Frequently Asked Questions (FAQs)

Q: Can I make this in advance for a party? A: Yes, prepare up to 24 hours ahead. Reheat with added moisture and garnish fresh.
Q: Why mix two types of rice? A: The combination creates perfect texture - fluffy yet slightly sticky.
Q: How can I make it less rich? A: Replace half the coconut milk with additional broth.
Q: Can I cook this in a rice cooker? A: Yes, but sauté ingredients separately first for best results.
Q: How do I know when it's done? A: Rice should be tender and liquid absorbed.
 
Filipino Arroz Valenciana
Filipino Arroz Valenciana
Grains should be separate, not mushy.

Nutrition

Calories: 547kcalCarbohydrates: 59gProtein: 18gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 38mgSodium: 773mgPotassium: 461mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 48mgCalcium: 44mgIron: 3mg
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