Arroz Valenciana recipe Panlasang Pinoy (Easy Recipe)

Arroz Valenciana recipe Panlasang Pinoy is a festive, colorful and tasty Filipino dish. The recipe features chicken, glutinous rice, Chorizo de Bilbao, coconut milk and saffron. If you’re looking for a special dish to celebrate New Year’s eve, Christmas parties or Noche Buena, then Arroz Valenciana it’s definitely a perfect choice.

Introduce Arroz Valenciana recipe Panlasang Pinoy

Arroz Valenciana, one of the Filipinos most favorite dishes, is a famous recipe influenced by Spanish cuisine. It’s also known as Arroz a la valenciana in Spanish and Arroz à valenciana in Portuguese. This dish was brought to the Philippines throughout the 3 centuries of colonization. It’s also adapted in order to fit the indigenuous eating habits and ingredients.

Arroz Valenciana is a one-pan rice dish that makes use of long-grain and glutinous rice. Along with spices, Chorizo de Bilbao, chicken and coconut milk. It’s a dish that can be served as either a side dish or main entrée and is very similar to Paella. However, while the Paella is more of baking, Valenciana uses stove-top cooking techniques.

Traditionally, this dish is served during special occasions such as fiestas, Christmas, New Year’s eve… However, Arroz Valenciana can also be prepared as everyday meals as it doesn’t have any complicated cooking procedures.

Ingredients for Arroz Valenciana recipe Panlasang Pinoy

Ingredient list

• Long-grain rice (1 1/2 cups)
• Glutinous rice (1/2 cup)
• Frozen green peas (1/2 cup, thawed)
• Small red bell pepper (1 piece, seeded, cored and cut into thin strips)
• Small green bell pepper (1 piece, seeded, cored and cut into thin strips)
• Tomato paste (2 tablespoons)
• Chicken broth (1 1/2 cups)
• Coconut milk (1 1/2 cups)
• Fish sauce (2 tablespoons)
• Saffron (1/4 teaspoon)
• Chorizo de Bilbao (5 ounces, cut into 1/2” thick slices diagonally)
• Boneless chicken leg or thigh meat (1/2 pound, cut into serving pieces or 1” pieces)
• Garlic (3 cloves, peeled and minced)
• Olive oil or canola (1 tablespoon)

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Ingredient notes

In this recipe of Arroz Valenciana, we use sausage and chicken as the main ingredients. Of course, feel free to make it a more elaborate dish with the addition or substitution of duck, beef, pork, seafood…

To add a more sophisticated texture and color the dish, there are some other vegetables that you can also use. The most common ingredients are green peas, fresh tomatoes, cubed potatoes, bell peppers…

The dish can be garnished with hard boiled egg slices, lemon wedges, chopped parsley or green onions, carrot florets or pepper strips. The garnishments will make the presentation of the dish more colorful and festive.

Arroz Valenciana recipe Panlasang Pinoy instructions

Step 1

Mix in a bowl glutinous and long-grain rice. Rinse with cold water a few times until the water becomes clear. Use a fine-mesh sieve to drain the rice thoroughly. This is important because the extra water might ruin the cooked texture. Set the washed and drained rice aside.

Step 2

Prepare a large and heavy-bottomed pan. You should choose a large enough cookware, as the rice will expand during the cooking process. Make sure to use a tight-fitting lid to prevent the steam from escaping. Pour in the oil and heat over medium temperature. Tip in the garlic and onions then cook until everything is softened.

Step 3

Add the chicken meat and cook until the surface changes color and lightly browns (about 3 minutes). Don’t forget to stir the meat every so often to avoid burning. In this recipe we use boneless chicken leg or thigh, but feel free to substitute it with bone-in chicken meat.

Step 4

Add in Chorizo de Bilbao then cook until it releases color and becomes lightly browned (about 2 minutes).

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Step 5

Add saffron and stir occasionally. Cook for around 1 minute. Saffron will contribute a distinctive flavor and color to the dish. But be careful not to overuse it as it gives a bitter taste and it’s also a very strong spice. For the Arroz Valenciana recipe Panlasang Pinoy, you can go with a cheaper option, which is kasubha (safflower).

Step 6: Pour in some fish sauce for seasoning and continue cooking for 1 – 2 minutes.

Step 7: Add in the washed rice, stir regularly and cook until lightly toasted (for 2 – 3 minutes).

Step 8: Pour in chicken broth and coconut milk. Add tomato paste. Then stir everything up until well incorporated.

Step 9: Add in half of the red and green bell peppers, green peas. Then stir well for the ingredients to combine.

Step 10: Bring to the boil. Stir every now and then. Reduce the temperature, cover the pan with a lid and cook until the rice absorbs most of the liquid and becomes tender (around 15 – 20 more minutes).

Step 11: Remove the pan from heat with the lid on for about 5 minutes. This will allow the rice to absorb extra liquid and become more moist and tender. Then use a fork to distribute and fluff the rice.

Step 12: Use the remaining bell peppers as garnishments. Serve while hot.

Serve and store tips

Arroz Valenciana contains protein-rich ingredients and coconut milk in its recipe. That’s why it’s best-tasting when served hot. Furthermore, you shouldn’t keep it at room temperature for too long as it will spoil quickly. If left outside the refrigerator for 2 hours (or less when the weather is hot), the dish should be discarded.

The leftovers can be stored in an air-tight container and refrigerated for up to 3 days. You can also freeze the leftovers for up to 2 months. Use the microwave to reheat until the rice is tender and completely warmed through (for about 2 – 3 minutes).

Among the Filipino cuisines, Arroz Valenciana recipe Panlasang Pinoy is definitely one of the most well-known dishes. With the colorful presentation and tastiness, Arroz Valenciana is surely a perfect crowd-pleaser that everyone in your family would appreciate. Visit Bourbon O’s website and take your cooking skills to a whole new level with more cooking recipes!

Arroz Valenciana Recipe

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Pin Recipe

Arroz Valenciana recipe Panlasang Pinoy is a festive, colorful and tasty Filipino dish. The recipe features chicken, glutinous rice, Chorizo de Bilbao, coconut milk and saffron. If you’re looking for a special dish to celebrate New Year’s eve, Christmas parties or Noche Buena, then Arroz Valenciana it’s definitely a perfect choice.

• Author: Bourbon O
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6
• Category: Rice Recipes
• Method: Boiled
• Cuisine: Filipino

Ingredients

• Long-grain rice (1 1/2 cups)
• Glutinous rice (1/2 cup)
• Frozen green peas (1/2 cup, thawed)
• Small red bell pepper (1 piece, seeded, cored and cut into thin strips)
• Small green bell pepper (1 piece, seeded, cored and cut into thin strips)
• Tomato paste (2 tablespoons)
• Chicken broth (1 1/2 cups)
• Coconut milk (1 1/2 cups)
• Fish sauce (2 tablespoons)
• Saffron (1/4 teaspoon)
• Chorizo de Bilbao (5 ounces, cut into 1/2” thick slices diagonally)
• Boneless chicken leg or thigh meat (1/2 pound, cut into serving pieces or 1” pieces)
• Garlic (3 cloves, peeled and minced)
• Olive oil or canola (1 tablespoon)

Instructions

Step 1: Mix in a bowl glutinous and long-grain rice. Rinse with cold water a few times until the water becomes clear.

Step 2: Prepare a large and heavy-bottomed pan. You should choose a large enough cookware, as the rice will expand during the cooking process. Make sure to use a tight-fitting lid to prevent the steam from escaping. Pour in the oil and heat over medium temperature.

Step 3: Add the chicken meat and cook until the surface changes color and lightly browns (about 3 minutes). Don’t forget to stir the meat every so often to avoid burning

Step 4: Add in Chorizo de Bilbao then cook until it releases color and becomes lightly browned (about 2 minutes).

Step 5: Add saffron and stir occasionally. Cook for around 1 minute. Saffron will contribute a distinctive flavor and color to the dish.

Step 6: Pour in some fish sauce for seasoning and continue cooking for 1 – 2 minutes.

Step 7: Add in the washed rice, stir regularly and cook until lightly toasted (for 2 – 3 minutes).

Step 8: Pour in chicken broth and coconut milk. Add tomato paste. Then stir everything up until well incorporated.

Step 9: Add in half of the red and green bell peppers, green peas. Then stir well for the ingredients to combine.

Notes

In this recipe of Arroz Valenciana, we use sausage and chicken as the main ingredients. Of course, feel free to make it a more elaborate dish with the addition or substitution of duck, beef, pork, seafood…

To add a more sophisticated texture and color the dish, there are some other vegetables that you can also use. The most common ingredients are green peas, fresh tomatoes, cubed potatoes, bell peppers…

The dish can be garnished with hard boiled egg slices, lemon wedges, chopped parsley or green onions, carrot florets or pepper strips. The garnishments will make the presentation of the dish more colorful and festive.

Nutrition

• Serving Size: 100 gr
• Calories: 540 kcal
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 27 g
• Saturated Fat: 15 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 50 mg

Keywords: arroz valenciana recipe panlasang pinoy, Arroz Valenciana Recipe