Arroz Valenciana

The Filipino Arroz Valenciana is a compromise Paella because expensive shellfish is omitted in favor of chicken and chorizo. It is usually prepared if there is a special occasion.

This is one of Autine Osing's specialty. :)



2 tablespoons olive oil
1/2 kilo chicken thighs, chopped into small pieces
1/4 teaspoon atsuete seeds
2 cloves garlic, minced
1 medium-size onion, chopped
2 cups rice
2 cups chicken broth
1 cup fresh tomatoes, chopped
1/2 cup tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
2 pieces chorizo de bilbao, sliced into rounds
1/2 cup cubed ham
1 cup green peas
1 piece green bell pepper, cut into strips
1 piece red bell pepper, cut into strips
1/4 cup olives

In a large skillet, heat oil then pan-fry the chicken until brown. Remove the chicken. Add the atsuete seeds and stir until color is extracted. Remove the seeds. In the hot oil, saute garlic and onions. Add in rice, broth, tomatoes and tomato sauce. Season with some salt and pepper. Simmer for few minutes then add the chicken. When tender, add the rest of the ingredients. Continue cooking until done.


Courtesy of The Maya Kitchen