The first version of Arroz Valenciana which is a dish commonly served during fiestas made of either sticky rice or rice with mixed meats and vegetables posted early in this blog used tomato paste. This version turmeric powder was used.
Ingredients:
cooked rice or malagkit rice about 5 cups
1/4 cup cooking oil
4 cloves of garlic, minced
1 medium onion, minced
2 tbsp tomato paste
2 medium potatoes, cubed
1 medium carrot, cubed (optional)
1/3 cup, raisins
1 can green peas, drained
1 medium red bell pepper, cubed
Procedure:
Heat oil in frying pan then chicken. Fry until brown. Remove from pan then fry atchuete seeds until color comes out. Remove the seeds from pan. Add and sauté garlic and onions then tomato paste. Add potatoes, carrots and a little water. Simmer until vegetables are almost done and water has dried up. Add green peas, raisins and bell pepper. Add cooked rice and mix well. Serve.
1 small chicken fryer, cut in 2-inch pieces or 3 pieces chicken breast, cut into cubes
1 big chorizo de bilbao (optional)
1 tbsp atchuete seeds4 cloves of garlic, minced
1 medium onion, minced
2 tbsp tomato paste
2 medium potatoes, cubed
1 medium carrot, cubed (optional)
1/3 cup, raisins
1 can green peas, drained
1 medium red bell pepper, cubed
Procedure:
Heat oil in frying pan then chicken. Fry until brown. Remove from pan then fry atchuete seeds until color comes out. Remove the seeds from pan. Add and sauté garlic and onions then tomato paste. Add potatoes, carrots and a little water. Simmer until vegetables are almost done and water has dried up. Add green peas, raisins and bell pepper. Add cooked rice and mix well. Serve.
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