Easy Arroz Valenciana made delectable with chicken, chorizo de bilbao, coconut milk, raisins, and hardboiled egg….
Arroz Valenciana is such a festive looking dish — almost like a Christmas lantern (parol) because it’s filled with a variety of colors. Maybe that’s why this is often served during Christmas. I know it’s a traditional meal for some families but for ours, it isn’t . That’s why this dish is not something I grew up eating. I often see it in restaurants and thought about cooking it at home but I never made the attempt because I always end up being intimidated by it.
But this Christmas season, I’m having a change of heart and I’m all about trying out those I haven’t tried before. YOLO, right? And besides, it will make a great addition to our Noche Buena table come Christmas Eve.
So off I went to the nearest grocery to shop for ingredients — Robinsons Town Mall in Malabon…
You know what I found out after shopping? Robinsons Town Malabon is accepting payments through PayMaya! That means I can do cashless Christmas shopping. No need to fumble inside my bag for my wallet or my card.
I just scan to pay! It’s so convenient!
And just like that, my Arroz Valenciana ingredients and other grocery items were paid. I paid an exact amount of ₱3,2077.33 — no more, no less. No need to accept change nor for the cashier to give me change.
Na-excite ako kasi sobrang dali lang to pay with PayMaya! I think I want all my transactions to be like that.
To those of you who are not yet using PayMaya but is curious how to start. Here’s how:
• Download from App Store or Google Play
• Register with your name, email and mobile number
• Create a password
• Receive a verification SMS
• Enter verification number
• Click VIEW CARD button
• Input your address and birthday
• Receive a confirmation that your account has been activated
What can you do with PayMaya?
• Send money to friends or family
• Shop online or in-store using your PayMaya virtual or physical card
• Purchase telco load, gaming pins, or prepaid cable TV credits at the in-app shop
• Pay your bills or government contributions
• Pay using PayMaya QR at partner merchants
What’s more exciting is that today, Ykaie and I bought a gift for her monito and I paid through PayMaya. I was surprised a few minutes later that I got a 100% cashback of what I paid.
I found out there’s a cash back promo pala up to December 31, 2018. I think they always have a cashback promo from time to time — kind of a reward for using the app.
Anyway, let’s go back to this Arroz Valenciana. What I did was fry the chorizo de bilbao slices in heated oil and set it aside for later. Then I sautéed the onions and the garlic until the onions become translucent. Then I added the chicken wings. I fried it for about two minutes until the skin browns before adding in the glutinous rice and the turmeric powder. I stirred the glutinous rice in the cooked chicken for about a minute — Sankutsa yata ang tawag dito diba? — so the wonderful flavors will marry. Then I added the coconut milk and the water with dissolved chicken cube, and the fish sauce.
I brought this to a boil and reduced the heat to simmer. I let it simmer for about 10-20 minutes before adding in the bell pepper, raisins, carrots, peas, and chorizo slices. (I left a few slices for garnish on top later.) I let it cook for 15-20 minutes more until the glutinous rice is fully cooked and all the liquid has been absorbed. It was transfered to a serving kawali and garnished with hardboiled egg slices and chorizo de bilbao.
It’s my first time to cook this dish and all I can say is that there’s no need to be intimidated. It’s pretty easy but I need to adjust the coconut milk and the water because it came out to soft. I also need to keep my self from stirring it too often. I got scared that I might stick to the pot and burn. But tastewise, I’d say I did pretty good!
Have you tried cooking Arroz Valenciana? Share naman your version!
Also don’t forget to try PayMaya ha!Print
- 2 tbsp canola oil (or olive oil)
- 1 chorizo de bilbao, sliced
- 1 white onion, chopped
- 4 cloves garlic, minced
- 6 pcs chicken wings cut at the joints to make 12
- 2 cups glutinous rice, washed
- 1 tbsp Turmeric powder
- 2 pcs bay leaf
- 2 cups coconut milk
- 2 chicken stock or 1 chicken cube dissolved in 2 cups water
- 2 tbsp fish sauce
- 2 pcs red bell pepper, sliced into strips
- 1/2 cup raisins
- 3/4 cup frozen carrots and peas
- 2 eggs, hard-boiled and sliced
- Heat oil in a pot or in a wok. Fry chorizo de bilbao slices until cooked and set aside.
- On the same pot, sauté onions and garlic until it becomes translucent.
- Add the chicken wings and cook until brown.
- Pour in the glutinous rice and turmeric powder. Stir it until it incorporates with the chicken wings.
- Add the coconut milk, chicken stock, and bay leaf. Season with fish sauce and pepper.
- Bring to a boil and cover. Reduce heat to a simmer and let it cook for 20 minutes, add bell pepper, frozen peas and carrots, chorizo de bilbao, and raisins.
- Let it cook for about 10-20 minutes until glutinous rice is already done and there’s no more liquid.
- Transfer to your serving dish. Garnish with hardboiled egg slices and chorizo de bilbao slicces.
- Serve and enjoy.
♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!