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Arroz Valenciana is a Filipino Paella version. It may look similar with Paella, but its ingredients are way different. This is often serve on Christmas and special occasion.
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5 from 3 votes

Arroz Valenciana Easy Recipe

Arroz Valenciana is a Filipino Paella version. It may look similar to Paella, but the ingredients are way different. In the Philippines, this is often served on Christmas and special occasions, but I make it for my meal prep.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Main
Cuisine: FILIPINO
Servings: 8
Author: Shobee

Equipment

  • flat pan
  • spatula or ladle for mixing

Ingredients

  • 1/2 cup glutinous rice
  • 1 cup jasmine rice
  • 1/2 lb skinless chicken thigh chicken breast or other chicken cut will work. Cut into small bite sized pieces
  • 3 pieces Chinese sausage and cook until it changes its color. Remove from pan and set aside.
  • 1/2 cup green peas
  • 1 teaspoon paprika
  • 1 teaspoon Tumeric
  • 2 cups chicken broth you can mix 2 cups of water with 1 bouillon
  • 1 cup coconut milk
  • 1 small sized onion chopped
  • 1 small size tomato chopped ( size a bit bigger than ping pong ball)
  • 4 cloves garlic chopped
  • 1/4 cup of red bell pepper cut into strips
  • 1 tablespoon cooking oil
  • fish sauce to season if needed
  • green onion leaves, hard boiled eggs

Instructions

  • Heat cooking oil in a medium sized flat pan and saute' chicken thigh and cook until until soft. Remove chicken from the pan and set aside.
  • Cook Chinese sausage and cook until it changes its color. Remove from pan and set aside.
  • Add cooking oil,if needed, in the same pan and saute' garlic until brown and onion until transparent. Add the tomato and pepper. Season with Paprika and Turmeric powder and cook until pepper and tomato are soft. Add the rice and mix to coat with the sauce.
  • Add the chicken broth and coconut milk. Cover and let cook in a low heat until rice is done and liquid evaporated.
  • Add the chicken, peas and Chinese sausage mix with the rice gently.
  • KEEP AN EYE OF THE RICE AS IT TENDS TO STICK AT THE BOTTOM. When it does, just scrape it and mix. You 'll find yourself mixing the rice all the time to equally cook the rice grain and that's OK.I found that the liquid here is enough as there is steam from covering the Arroz Valenciana while cooking.