Arroz Valenciana

My mom requested this dish, and she ended up hating it. 😦 But I loved it, and so did the rest of the household. πŸ™‚ (My mom has the oddest definition of what she likes, saying that she likes simple fares, only to request complicated dishes that aren’t so simple the next day. She confuses me! )

Going back, mom requested Paella Valenciana but not really knowing what it entails. So a quick google brought me bringhe, the Kapampangan version. So again and again, I looked up different recipes until I got my own idea of how it tastes like.

One thing I didn’t do though was cook the sticky/malagkit rice separately. I basically treated this like a paella, but with the addition of cooked rice at the end.

I had ate Pines boil some of the chicken innards, which includes liver, gizzard and the ocassional heart. I got maybe a cup combination of all which was diced, plus about 1/2 cup of the broth.

I also had onion, garlic, and tomatoes diced, plus some chicken thigh fillet, which were also diced. I first cooked the chicken fillet in the pan over high heat. I seasoned this with salt and pepper, then removed it from the pan. I sauteed the onion, tomatoes, garlic, and then the rice. I added enough combination of broth and coconut milk, along with the innards. This was allowed to steam/cook properly.

After about 20 minutes, I adjusted the seasoning, and added about a cup of cooked rice and the cooked chicken, along with canned greenpeas. Toss and mix, and serve πŸ™‚

So there. I enjoyed it. Mom didn’t. The rest did. So I guess this would be a winner after-all πŸ™‚

On the pan

On the pan

Arroz Valenciana Recipe

1/2 kilo chicken fillet, diced
1/2 cup of cooked chicken innards, diced
1 1/2 cup of sticky riced
1 cup of cooked rice
3 tomatoes, diced
1 onion, diced
1/2 head of garlic, smashed
1/2 cup chicken broth
2 cups or so of coconut milk
2 cans of dry peas, outer skin removed
salt
pepper

Cook the salt and peppered chicken fillet in a bit of oil. Remove. Saute the onion, garlic, and tomatoes. Add the rice and allow to roast a bit. Add the cooked chicken innards, along with the coconut milk and broth. Finish cooking the rice.

Add the green peas, chicken, and cooked rice. Adjust the seasoning. Serve. πŸ™‚

 

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