Arroz Valenciana
  • 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
  • ½ cup raisins
  • ¾ cup frozen carrots and peas
  • 2 eggs, hard-boiled and sliced
  1. Heat oil in a pot or in a wok. Fry chorizo de bilbao slices until cooked and set aside.
  2. On the same pot, sauté onions and garlic until it becomes translucent.
  3. Add the chicken wings and cook until brown.
  4. Pour in the glutinous rice and turmeric powder. Stir it until it incorporates with the chicken wings.
  5. Add the coconut milk, chicken stock, and bay leaf. Season with fish sauce and pepper.
  6. 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.
  7. Let it cook for about 10-20 minutes until glutinous rice is already done and there's no more liquid.
  8. Transfer to your serving dish. Garnish with hardboiled egg slices and chorizo de bilbao slicces.
  9. Serve and enjoy.
Recipe by The Peach Kitchen at