Arroz ala Valenciana

A paella-shaped dish built on glutinous rice and coconut milk rather than stock.

Chicken, Egg. Not vegetarian — contains chicken, chicken broth, chorizo, which is pork.

Ingredients

• 400 g glutinous rice
• 200 g long grain rice
• 600 ml coconut milk
• 400 ml chicken broth
• 800 g chicken thighs, in pieces
• 200 g chorizo de Bilbao, sliced
• 2 red peppers, in strips
• 100 g green peas
• 1 onion and 6 garlic cloves, chopped
• 2 tablespoons annatto seeds
• 3 hard-boiled eggs, quartered
• 3 tablespoons oil
• 1.5 teaspoons salt

Method

1. GLUTINOUS RICE AND COCONUT MILK, which is what separates this from a Spanish paella it otherwise resembles. The result is sticky and rich rather than dry and separate, and using plain rice and stock gives you something else entirely.
2. Soak the glutinous rice 30 minutes and drain it.
3. Steep the annatto in a little hot broth and strain.
4. Brown the chicken in the oil, then the chorizo, then lift both out. Soften the onion and garlic in the coloured fat.
5. Add both rices and turn them in the fat for 2 minutes, then pour in the coconut milk, broth and annatto liquid.
6. Return the chicken and chorizo, cover, and cook on a low heat 25 minutes WITHOUT STIRRING. Glutinous rice stirred while cooking turns to a single paste.
7. Add the peppers and peas for the last 8 minutes, then rest it 10 minutes off the heat and lay the egg quarters over.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes