Arroz Valenciana Arroz Valenciana in

a wood bowl
Arroz Valenciana is the perfect one-pot rice dish for family dinners and
special occasions. It's colorful, flavorful, and sure to be a crowd-pleaser.

Prep Time Cook Time Total Time

15 mins 40 mins 55 mins

Course: Main Entree, Side Dish Cuisine: Filipino

4.19 from 16 votes
Servings: 6 Servings Calories: 547kcal Author: Lalaine Manalo

Ingredients
1 1/2 cups long-grain rice (Jasmine)
1/2 cup glutinous rice
1 tablespoon canola or olive oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1/2 pound boneless chicken thigh or leg meat, cut into 1-inch pieces
5 ounces (about 2 pieces) chorizo de bilbao, cut into 1/2-inch thick on a bias
1/4 teaspoon Saffron
2 tablespoons fish sauce
1 1/2 cups coconut milk
1 1/2 cups chicken broth
2 tablespoons tomato paste
1 small green bell pepper, cored, seeded and sliced thinly into strips
1 small red bell pepper, cored, seeded and sliced thinly into strips
1/2 cup frozen green peas, thawed

Instructions
1. In a bowl, combine long grain and glutinous rice. Rinse a few times with cold water until water
runs clear. Drain well.
2. In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions, garlic and cook until
softened.
3. Add chicken and cook, stirring occasionally, until color changes and lightly browns.
4. Add chorizo de bilbao and cook until lightly browned and releases color.
5. Add saffron and cook for about 1 minute, stirring occasionally.
6. Add fish sauce and cook for about 1 to 2 minutes.
7. Add rice and cook, stirring regularly, for about 2 to 3 minutes or until lightly toasted.
8. Add coconut milk, broth, and tomato paste. Stir until well combined.
9. Add green peas and 1/2 of the green and red bell peppers and stir to combine.
10. Bring to a boil, stirring occasionally. Lower heat, cover, and cook for about 15 to 20 minutes or
until rice is tender and most of the liquid is absorbed.
 11. Remove from heat and let stand, covered, for about 5 minutes. Fluff rice with a fork to
distribute.
12. Garnish with the remaining bell peppers and serve hot.

Notes
Drain the rice well using a fine-mesh sieve as the excess liquid might affect the cooked
texture.
The recipe calls for boneless chicken thigh meat for use of preparation; feel free to swap with
bone-in chicken parts.
Saffron gives the dish its distinct color and flavor, but use it sparingly as it's a very strong
spice and has a bitter taste. For a more economical option, substitute safflower or locally
known as kasubha.
Use a large enough cookware for the rice to have enough space to expand. Make sure it has a
tight-fitting lid so the steam doesn’t escape.
After the rice is cooked, let stand, covered, for about 5 minutes before fluffing to absorb the
extra moisture.

Nutrition
Calories: 547kcal | Carbohydrates: 59g | Protein: 18g | Fat: 27g | Saturated Fat: 15g | Cholesterol:
52mg | Sodium: 1054mg | Potassium: 524mg | Fiber: 3g | Sugar: 4g | Vitamin A: 982IU | Vitamin C:
54mg | Calcium: 48mg | Iron: 4mg