The first version of Arroz Valenciana, a festive dish traditionally served during fiestas and made with either sticky rice or regular rice combined with meats and vegetables, was earlier shared on this blog using tomato paste. This time, this is our family recipe version, which instead highlights the warm flavor and color of turmeric powder.
Ingredients:
1 1/2 cups Jasmine rice
1/2 cup malagkit
1/4 cup cooking oil
1 medium white onion, chopped
2 tbsp fish sauce
1 small chicken fryer, cut in 2-inch pieces or 3 pieces chicken breast, cut into chunks
1 big chorizo de bilbao (optional)
1 tbsp or more turmeric powder2 tbsp fish sauce
1 1/2 cup coconut milk
1 1/2 cup chicken broth
2 medium potatoes, cubed
1 medium carrot, cubed (optional)
1/3 cup, raisins
1 can green peas, drained(optional)
1 medium red bell pepper, cubed or julienned
Procedure:
Combine jasmine rice and malagkit in a bowl, rinse several times until the water runs clear, then drain well. In a wide pan, heat oil and sauté onions until softened. Add chicken and cook until lightly browned, followed by the chorizo, frying until it develops color. Season with fish sauce and cook for about two minutes, then stir in the drained rice, toasting it lightly. Pour in the coconut milk, chicken broth, and turmeric powder, then add carrots and potatoes. Bring the mixture to a boil, stirring occasionally, before lowering the heat and covering to cook for 15 to 20 minutes, or until the rice is tender and the vegetables are fully cooked. Finally, add green peas, raisins, and bell pepper on topped, and cook for another three minutes. Remove from the heat and let it stand covered for five minutes, then fluff with a fork before serving.
2 medium potatoes, cubed
1 medium carrot, cubed (optional)
1/3 cup, raisins
1 can green peas, drained(optional)
1 medium red bell pepper, cubed or julienned
Procedure:
Combine jasmine rice and malagkit in a bowl, rinse several times until the water runs clear, then drain well. In a wide pan, heat oil and sauté onions until softened. Add chicken and cook until lightly browned, followed by the chorizo, frying until it develops color. Season with fish sauce and cook for about two minutes, then stir in the drained rice, toasting it lightly. Pour in the coconut milk, chicken broth, and turmeric powder, then add carrots and potatoes. Bring the mixture to a boil, stirring occasionally, before lowering the heat and covering to cook for 15 to 20 minutes, or until the rice is tender and the vegetables are fully cooked. Finally, add green peas, raisins, and bell pepper on topped, and cook for another three minutes. Remove from the heat and let it stand covered for five minutes, then fluff with a fork before serving.
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