Arroz Valenciana

Ingredients:

1/4 kilo chicken thigh or breast, chopped

3 pieces chorizo, sliced diagonally

1/2 cup kanin malakit (glutinous white rice)

1 cup Jasmine rice

2 tbsps tomato paste

1 medium red bell pepper, cut into strips

1/2 cup raisins

1/2 cup frozen green peas

1 tsp paprika

2 cups chicken broth

1 cup coconut milk

1 medium tomato, diced

1 medium yellow onion, diced

3 cloves garlic, crushed

3 eggs, boiled

cooking oil

a pinch of Spansh saffron

salt and pepper to taste

Direction: 

1. Combine the glutinous rice and Jasmine rice. Wash with water twice and then drain. Set aside

2. Heat the olive oil in a wide pan. Sauce the garlic, onion and tomato until the onion and tomato become soft

3. Put in the chopped chicken. Cook for 3 minutes

4. Add the chorizo. Cook for 2 minutes

4. Add in the salt, pepper, saffron and paprika. Stir

6. Pour in the chicken broth and coconut milk. Stir and let it boil.

7. Add in the washed rice. Stir and let it boil.

8. Add the tomato paste. Stir. Cover and simmer for 5 minutes

9.  Put in the raisins and green peas. Cover and simmer for 8 minutes

10. Add in the red bell pepper. Continue to simmer until the rice is fully cooked

11. Garnish with sliced boiled egg

12. Serve and enjoy