Focused recipe
Arroz ala Valenciana
Filipino-style paella with chicken, chorizo, and glutinous rice
Filipino Spanish Updated 12/14/2013
Ingredients
Measured from the catalog payload.
- 1/2 lb chicken thigh sliced
- 3 pieces chorizo de bilbao sliced diagonally
- 1/2 cup glutinous rice
- 1 cup jasmine rice
- 2 tablespoons tomato paste
- 1 piece red bell pepper cut into strips
- 1/2 cup raisin
- 1/2 cup green pea
- 1 teaspoon paprika
- 2 cups chicken broth
- 1 cup coconut milk
- 1 piece tomato diced
- 1 piece yellow onion diced
- 3 cloves garlic crushed
- 3 pieces egg boiled
- 3 tablespoons extra virgin olive oil
- 1 pinch spanish saffron
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
13 cooking steps
- 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!
Catalog details
Useful for browsing and sync.
Main Course, Rice paella Public recipe Revision 1
Recipe notes
- Soak saffron in warm broth for 10 minutes before cooking to release color and flavor
- Can substitute saffron with 1/4 teaspoon turmeric if unavailable
Storage notes
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat with a splash of broth or water to prevent drying