Rice Dishes

Arroz a la Valenciana


  • 3 lbls chicken, serving pieces
  • 1/2 lbls pork loin, 1/2-inch strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup corn or vegetable oil
  • 2 teaspoons anatto seeds (can be substituted with 1 teaspoon paprika)
  • 1 tablespoon finely mined garlic
  • 1 cup chopped onion
  • 1 cup tomato sauce
  • 6 potatoes, peeled and quartered
  • 2 pieces of 1/8-inch slice pepperoni
  • 4 cups water
  • 1/2 cup red bell peppers, seeds removed, 1/2-inch strips
  • 2 cups sweet peas
  • 3 cups rice, boiled in 3 cups water and 2 cups coconut milk
  • 1/2 cup pimento-stuffed green olives
  • 3 hard-boiled eggs, slice crosswise

Season chicken and pork with salt and pepper. Fry in oil in a stockpot until brown. Set aside the chicken and pork pieces. In the same stockpot, fry the anatto seeds in the remaining oil to give a golden-orange color, then discard seeds. Saute garlic, onion and tomato sauce until mixture has taken on a saucelike consistency.

Add potatoes, pepperoni and four cups of water. Cover and bring to a boil. Stir and reduce heat to low. Add bell pepper and sweet peas. When the bell pepper and peas lose their crispness, remove one cup of stock from the pot and set aside. Add cooked rice, fried pork and chicken to the pot.

Mix thoroughly until well blended. Add reserved stock and cook uncovered over low heat until mixture become dry. Serve on a large platter and garnish with pimento-stuffed green olives and sliced hard-boiled eggs.

Makes approximately six to eight servings.

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