- 2 tbsps. olive oil
- 3 cloves of garlic, crushed
- 1 onion, cut into chunks
- 3 boneless chicken thighs, cut into quarters
- 2 pieces of chorizo, sliced
- 2 tbsps. tomato puree (paste)
- 1 c. of uncooked Thai jasmine or long grain rice
- 1/2 c. of uncooked glutinous rice
- 1 tbsp. fish sauce
- 1 tsp. of kasubha (safflower) toasted and crushed
- 3 cooked sausages, cut diagonally
- 2 potatoes, cut into big chunks
- 1/2 sweet red pepper, cut into chunks
- 1 c. chicken stock
- 1 c. of coconut milk
- 1/3 c. sultanas or raisins
- 1/3 c. of frozen green peas
- Soak the rice in water for an hour. Drain very well.
- Pre-heat the oven to 300 F/ 150 C.
- Heat up a sauté pan and add the 2 tbsps. of olive oil. Sauté the garlic until light brown, then add the onions. Cook until translucent but not soft.
- Add the chicken pieces and the sliced chorizo. Stir.
- When the chicken meat has changed colour, add the tomato puree (paste) and the fish sauce. Stir until the tomato puree fully coats the chicken. Cook for 2 minutes.
- Add the rest of the ingredients, except for the sultanas, peppers and green peas, and bring to a boil. Turn the heat on low and simmer, covered, for 5 minutes.
- Add the sweet peppers and sultanas and stir.
- Transfer to an oven proof dish. Set this dish inside a bigger pan and add water to reach halfway up its sides. Cover both pans tightly with foil. Bake for an hour, stirring at half time.
- Take out of the oven and add the green peas. Return to the oven for a further 5 minutes. Take out of the oven and let rest for 15 minutes before serving.
Arroz Valenciana Recipe,
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