Filipino Rice (Arroz Valenciana)
A simple recipe for crispy baked chicken legs.
Recipe Summary Filipino Rice (Arroz Valenciana)
This is a special Filipino rice dish with chicken cooked in a coconut milk that is usually prepared when there is a special occasion.
Ingredients | Recipes For Chicken Legs And Rice3 tablespoons olive oil1 onion, chopped2 cloves garlic2 teaspoons paprika2 ¼ pounds chicken legs, thighs, and wings1 ½ cups sweet peas1 (7 ounce) can olives2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to tastesalt and ground black pepper to taste2 tomatoes, diced1 cup water2 cups glutinous sweet rice (malagkit)1 (14 ounce) can coconut milk1 red bell pepper, sliced lengthwise2 hard-boiled eggs, sliced lengthwiseDirectionsHeat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.Use any chicken pieces you prefer.Any kind of olives will do.Info | Recipes For Chicken Legs And Riceprep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
10
Yield:
2 pounds of chicken
TAG : Filipino Rice (Arroz Valenciana)World Cuisine Recipes, Asian, Filipino,
