← Back to recipes
Arroz ala Valenciana

Arroz ala Valenciana

Paella Valenciana recipe

⏱ Prep: 10 min ⏱ Cook: 40 min

Ingredients

  • 1.5 lb. chicken thigh (sliced)
  • 3 chorizo de bilbao (sliced diagonally)
  • 1.5 cup glutinous rice
  • 1 cup Jasmine rice
  • 2 tbsp tomato paste
  • 1 red bell pepper (cut into strips)
  • 1.5 cup raisins
  • 1.5 cup green peas
  • 1 tsp paprika
  • 2 cup chicken broth
  • 1 cup coconut milk
  • 1 tomato (diced)
  • 1 yellow onion (diced)
  • 3 clove garlic (crushed)
  • 3 eggs (boiled)
  • 3 tbsp extra virgin olive oil
  • 0 Spanish saffron
  • 0 Salt and pepper to taste

Instructions

  1. Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.

  2. Heat the olive oil in a paellera or wide pan.

  3. Saute the garlic, onion, and tomato until the onion and tomato becomes soft.

  4. Put-in the chopped chicken. Cook for 3 minutes.

  5. Add the chorizo de bilbao. Cook for 2 minutes.

  6. Add-in the salt, pepper, saffron, and paprika. Stir.

  7. Pour-in the chicken broth and coconut milk. Stir and let boil.

  8. Add-in the washed rice. Stir.  Let boil.

  9. Add the tomato paste. Stir. Cover and simmer for 5 minutes.

  10. Put-in the raisins, and green peas. Cover and  simmer for 8 minutes.

  11. Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.

  12. Garnish with sliced boiled egg. Serve.

  13. Share and enjoy!