Yolly's Free Recipes

Arroz a la Valenciana Valencia-Style Rice

A simple adaptation of the Spanish paella, without the seafood ingredients.

1 2 1/2 to 3 pound chicken, cut into serving pieces
4 cups water
1/2 cup red bell peppers with the seeds removed and sliced
1/2 pound pork loin cut into 1/2, inch strips lengthwise into 1/2 inch-wide strips
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups sweet Peas
1/2 cup corn or vegetable oil
3 cups rice, boiled in 3 cups cocnut milk (available in Oriental stores)or in 5 cups water
2 teaspoons anatto seeds or 1 teaspoon paprika
1 tablespoon finely minced garlic
1 cup chopped onion
1/2 cup pimento-stuffed green olives
1 cup tomato sauce
6 potatoes, peeled and quartered
3 hard-boiled eggs, sliced crosswise
2 pieces pepperoni, sliced into 1/8-inch-thick pieces

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 sauce like consistency. Add
potatoes, pepperoni and 4 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 I cup of stock from the pot and set aside. Add
cooked rice, fried pork and chicken to the stockpot. Mix thoroughly until well
blended. Add reserved stock and cook uncovered over low heat until mixture
becomes dry. Serve on a large platter and garnish with pimento-stuffed green
olives and sliced hard-boiled eggs.

Serves 6 - 8.