Pinoy Arroz Valenciana

Pinoy Arroz Valenciana. It has been a tradition that every Christmas we take all the effort to post a new version of paella, bringhe or valenciana. It is also the same dish that is traditionally prepared during the family Noche Buena dinner. It is our belief that a paella, bringhe or valenciana dish is a tradition to most Pinoy that brings the family together.

For this year I decided to make Pinoy Arroz Valenciana, it is our Pinoy version of Arroz Velenciana. The dish is made up of rice cooked with coconut milk and turmeric powder.  There are countless version of the Pinoy Arroz Valenciana. Because of the wide choices of ingredients every Pinoy Arroz Valenciana varies in every households and locality.

It has been also an OPC tradition that with our paella, bringhe or valenciana post come with our Christmas greeting to all of our readers, let me now take this opportunity to greet everyone a…

Merry Christmas!

Now here is the recipe of our version of Pinoy Arroz Valenciana.

Ingredients:

2 cups malagkit, glutinous rice

3 cups regular rice

1/2 kilo pork, boiled, cut into large strips

1/2 kilo chicken, boiled, cut into large strips

1/4 kilo pork liver, cut into large slices, rinsed

1/2 kilo medium size shrimp, shelled

6 slices ham, cut into large squares

1 Spanish chorizo, sliced, reserved lard

1 cup green peas

1 cup garbanzos

1/2 cup raisins

2 large size red/green bell pepper, cut into strips

1 large can canned coconut cream

1/2 head garlic, chopped

1 medium size onion, chopped

3-4 pcs. bay leaf

1-2 tbsp. turmeric powder

1/2 cup patis, fish sauce

salt and pepper

cooking oil

banana leaf

4 hardboiled eggs, quartered

Cooking procedure:

Wash the rice mixture, put in a rice cooker, add water as per rice cooker instructions.  Cook until the cook switch has automatically switched off, remove rice cooker from the mains and keep aside.

In a large wok sauté the garlic and onion until fragrant. Add in the chorizo with the reserved lard and continue to stir cook for 1 to 2 minutes, then add in the pork, chicken and pork liver, continue to stir cook for 3 to 5 minutes. Now add in the bay leaf, fish sauce and turmeric powder, continue to stir cook for another 1 to 2 minutes. Add in the coconut cream and 3 to 4 cups of the broth from boiling the pork and chicken and shrimp shells. Let boil and simmer for 10 to 15 minutes or until the liquid is reduce to about half, and stirring occasionally. Now add in the cooked rice, shrimp, ham, garbanzos, green peas, raisins, bell pepper and the cooked rice, stir cook for another 10 to 15 minutes at medium to low heat, season with salt and pepper to taste. Serve in a large platter garnished with boiled egg slices.