Many people think that Arroz a la Valenciana is only a Spanish dish but it is really a multicultural dish.
There is the Filipino version and also the Latin version, since most of Latin-American countries were influenced somehow by the Spanish cuisine at the time of the colonies. This particular recipe is very easy, has a lot of flavor and is very nice to present at any occasion. The recipe calls for Spanish chorizo which I found at the Fresh Market, but if you want you could use smoked sausage or such. For the seasoning I used the Goya Seasoning with Saffron that gives a nice coloring to the rice and a fragrant aroma. You can find this tipe of seasoning in any Latin food store or at the Supermarket. I got mine at my local Bruno's.
Arroz a la Valenciana
- Half a chicken cut into serving pieces
- Spanish chorizo cut in pieces
- 2 tbsp olive oil
- 1/2 onion, chopped
- 1 clove garlic, crushed
- 1 pouch Goya Seasoning with saffron
- 1/2 cup green peas
- 1/2 red bell pepper cut in strips
- 2 hard-boiled eggs, sliced
- 2 cups uncooked rice
- 1 cup chicken broth
- 3 cups water
- Salt, Pepper
Heat 1 tbsp oil in large skillet and cook the chicken pieces for about 10 minutes, remove from skillet and set aside. In a large saucepan heat remaining oil and sautee the onions and garlic until soft, add the rice and the seasoning, mix well. Add the chorizo, reserved chicken pieces, green peas, salt and pepper to taste and cook for 5 minutes. Add the chicken broth and the 3 cups of water, cook in slow heat, stirring occasionally. When rice is almost fully cooked top it with the red bell pepper and the eggs, removing from heat when rice is done.