Chicken arroz valenciana
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Pcs. deboned breasts; cut into serving pieces |
| 3 | eaches | Tb Vegetable oil |
| 3 | eaches | Garlic cloves; minced |
| 1 | medium | Onion; chopped |
| 2 | mediums | Tomatoes; chopped |
| 2 | mediums | Potatoes; cubed |
| 1 | each | Tb Tomato paste |
| ¾ | cup | Water |
| 1 | cup | Frozen green peas |
| 3 | cups | Long grained rice 4 cups chicken stock for cooking rice |
| Salt and pepper to taste | ||
| ½ | cup | Green olives (optional) |
| ⅓ | cup | Sweet red pepper; sliced thinly |
| 2 | eaches | Hard-boiled eggs; sliced for garnish |
| Season chicken breast pieces lightly with salt and | ||
Directions
YIELD: 8 SERVINGS
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 ¾ 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 4½ 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.