Arroz a la Valenciana

This is one of the dishes I made for Hubby’s post birthday party.  I originally wanted to make paella but opted for the alternative that was less of a production number to make…Arroz a la Valenciana.  It was many many years ago when I first made Arroz a la Valenciana using a rice  cooker.  I also know for a fact that Hubby’s late paternal grandma made Arroz a la Valenciana that was to-die-for.  That said,  it’s a dish I was determined not to mess up.  Thankfully, I didn’t (mess it up). *wink*

The Arroz a la Valenciana turned out nicely…better even had I cut the chicken pieces a tad smaller as the size kinda intimidated my friends.  Hee hee!  The addition of Spanish chorizo would have made it perfect.  Too bad we got the wrong kind of chorizo, which I had the common sense not to add to the dish!  I love meals-in-one like this.  It is simple enough to be made on a regular basis. I used my 5-qt saute pan, by the way, as my paella pan has long made its way to the dumpster.  Poor quality. Hmp.

INGREDIENTS:

1 2 1/2 to 3-pound chicken, cut into serving pieces
1/2 teaspoon salt
1/2 teaspoon pepper
oil for frying
1 Tablespoon minced garlic
1 cup chopped onion
1 cup tomato sauce
6 potatoes, peeled and quartered
2 pieces Spanish chorizo, sliced thinly
4 cups chicken broth
1/2 cup red bell peppers with the seeds removed and julienned (i.e., sliced lengthwise into 1/4 to 1/2 inch-wide strips)
2 cups sweet peas
3 cups uncooked rice cooked in chicken broth (you can use water, but chicken broth makes for a better arroz ;) )
3 hard boiled eggs for garnish

DIRECTIONS:

1.  Season chicken with salt and pepper. Brown in hot oil in a 5-quart saute pan.  Set aside.
2.  In the same pan, saute garlic, onion and tomato sauce until the mixture has taken on a sauce-like consistency.
3.  Add potatoes, chorizo and 4 cups of chicken broth.  Cover and bring to a boil.  Then stir and reduce heat to low.
4.  Add bell pepper and sweet peas.  When the bell pepper and peas lose their cirsptness, remove 1 cup of stock from the pot and set aside.
5.  Add the cooked rice and cooked chicken to the pan.    Mix thoroughly until well blended.
6.  Add the reserved stock and cook uncovered over low heat until mixture becomes dry.  Serve on a large platter and garnish with sliced hard-boiled egg.

You might want to serve some lemon wedges on the side, too!  I love to squeeze a bit of lemon on my arroz before digging in.  In addition to the chicken, you can also use some pork loin pieces.  If you can’t find Spanish chorizo, you can use pepperoni instead.

Christmas is on Friday.  Keep safe and don’t drink and drive.  Nobody wants a trip to the hospital or deal with lawyers (motorcycle accident lawyers or any lawyer for that matter!) ever.

Have the greatest Christmas week ever!  Cheers!


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