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.
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
- 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
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
Tried this recipe?Let us know how it was!