Cooking Recipe Chicken Arroz Valenciana
Recipe Ingredients
YIELD: 8 SERVINGS
Directions
pepper and pan-fry in 2 tablespoons oil until browned. Set aside. In
a deep pan over medium heat, saute garlic, onion and tomatoes in 1
tablespoon oil. Add chicken and 3/4 cup water. Simmer in covered pan
over medium low heat for agbout 10 minutes. Add potatoes, peas,
sweet pepper slices and olives. Correct seasonings. Cook for another
8-10 minutes or until potatoes are tender. Remove meat and vegetables
and set aside. Remove fat from sauce. Remove sauce. Let cool.
Combine reserved sauce with 1 tablespoon tomato paste with enough
chicken stock to have a total amount of approximately 4 1/2 cups.
Use this combined mixture in place of water to cook rice. Mix rice
and liquid well in a rick cooker before cooking. Season with a little
sant and pepper to taste. Turn on rice cooker. When rice is cooked,
let cool a little then combine it gently with the meat and vegetable
mixture in a shallow serving platter. Smoothen mixture with the back
of a spoon for presentation. Garnish top with slices of hard-boiled
eggs, green olives and sweet red pepper slices. Serves 8-10. Source:
Philippine Recipe Made Easy by Violeta A. Noriega.