Friday, December 08, 2006

arroz ala valenciana for the weekend...anyone?

Arroz ala Valenciana is a delicious meal of rice, chicken, olives, onions, peppers, saffron, and other wonderful things. This is typical of the kinds of dishes Nicaraguan people cook in their homes. But i'll have the pinoy yummier version of it. try this at home....

Arroz ala Valenciana (rice Casserole)


1 sml Chicken fryer; cut up in 2 inch pieces
1/2 lb Pork/beef; cutup in 1 inch pieces and 1/4 inch thick
2 ea Links of Chinese sausage (be sure it's not made of star&stac meat)
1 small pack raisins
2 ea Garlic cloves; chopped
2 lg Ripe tomatoes (optional)
2 ea capsicum; sliced
1 c Green peas
2 c sticky rice, boiled in water, coconut milk & 1chicken cube
1/8 block butter
1/4 c Black olives; sliced
1 ts Salt


Place chicken and pork in frying pan and cook. Season with salt and pepper until slightly brown. In a deep saucepan fry garlic, onions (and tomatoes) in butter in the order given. Add the chicken, pork and sausage. Stir and cover meat until done. Add water if necessary. Add sliced capsicum, peas and olives. When meat and vegetables are done, remove some of the stock from meat and set aside. Add cooked rice to meat and mix thoroughly. Add remaining stock and season to taste. Cook on low heat until mixture becomes quite dry. Serve on platter and garnish top with sliced hard boiled eggs, stuffed olives, capsicum cubes and sprigs of parsley leaves.

kookie says: hmmm...slurp slurp slurp...i am so waiting...