Arroz Valenciana
Glutinous Rice and Chicken Cooked with Coconut Milk
Arroz Valenciana is one of the dishes in the Philippines with a Spanish origin. It looks like Paella but it’s not, it’s from a similarly named dish. In the Philippines we use coconut milk, malagkit (glutinous rice) and boiled eggs. Today there are many ingredients added to Arroz Valenciana, it depends on who is cooking and it varies from household to household too.
This dish is usually served during special occasions like holidays and birthdays and it’s perfect to serve during this festive season.
To be honest I don’t see this dish being served a lot in Filipino parties these days, I’m not sure why because it tastes really good and it’s appetising to look at. Maybe some people find it too much to do? I don’t think it is too much but whatever the reason might be, I am creating awareness about this dish and hopefully more people will make it.
Let me know if you make this dish and what you think. I would love to hear from you!
Swap it and Common Questions
Rice – I used glutinous rice for this dish, however some people like to mix it with some jasmine rice too. So 200g jasmine rice and 400g glutinous rice. It’s really up to you and your preference.
Saffron or Turmeric – I used Turmeric as it’s more commonly used but you can use saffron too, it’s mainly for colour rather than taste.
Raisins – this is an optional ingredient, some people like having it but some people don’t like it.
Cayenne pepper – this is my own addition to the recipe, it’s also optional
Banana leaves – it’s optional but if you can find any fresh or frozen banana leaves it’s better.
Ingredients
Rice Ingredients
Chicken Ingredients
Instructions
In a cooking pot, add washed rice and water. Cook it like you would cook normal rice.
In a large pot or work, heat some oil and saute onions, garlic and chorizo for 2-3 minutes. Then add the chicken, liver and cook for 5 minutes or until the chicken turns white in colour. Add tomato paste, turmeric, paprika, cayenne pepper, salt, pepper, and raisins. Mix them well together.
Next, pour the coconut milk and bring it to a boil on high heat. Lower the heat and simmer for 15 minutes.
Once simmered, add the cooked glutinous rice into the braised chicken and mix them well until the rice and chicken sauce is incorporated.
In another pot lined with banana leaves, place the mixed arroz valenciana and cook it on low heat for another 20-30 minutes.
Serve it when some banana leaves on a tray or serving plate warm or cold. Top it up with some bell peppers and boiled eggs.
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