Arroz Valenciana
Ingredients
Scale
- 2 tbsp canola oil (or olive oil)
- 1 chorizo de bilbao, sliced
- 1 white onion, chopped
- 4 cloves garlic, minced
- 6 pcs chicken wings cut at the joints to make 12
- 2 cups glutinous rice, washed
- 1 tbsp Turmeric powder
- 2 pcs bay leaf
- 2 cups coconut milk
- 2 chicken stock or 1 chicken cube dissolved in 2 cups water
- 2 tbsp fish sauce
- 2 pcs red bell pepper, sliced into strips
- 1/2 cup raisins
- 3/4 cup frozen carrots and peas
- 2 eggs, hard-boiled and sliced
Instructions
- Heat oil in a pot or in a wok. Fry chorizo de bilbao slices until cooked and set aside.
- On the same pot, sauté onions and garlic until it becomes translucent.
- Add the chicken wings and cook until brown.
- Pour in the glutinous rice and turmeric powder. Stir it until it incorporates with the chicken wings.
- Add the coconut milk, chicken stock, and bay leaf. Season with fish sauce and pepper.
- Bring to a boil and cover. Reduce heat to a simmer and let it cook for 20 minutes, add bell pepper, frozen peas and carrots, chorizo de bilbao, and raisins.
- Let it cook for about 10-20 minutes until glutinous rice is already done and there’s no more liquid.
- Transfer to your serving dish. Garnish with hardboiled egg slices and chorizo de bilbao slicces.
- Serve and enjoy.