Arroz Valenciana
Created by dienia b on July 7, 2015
- Servings: 6
- Prep Time: 2h
- Cook Time: 90m
- Recipe #19982
Ingredients
- 3 tablespoons olive oil
- 3 garlic cloves
- 1 yellow onion, diced
- 24 ounces chicken thighs (cut in half, three 8-ounce thighs)
- 1/2 pound sausage (chorizo sausage, sliced into coins)
- 8 ounces dry rice (1 cup jasmine rice)
- 4 ounces dry rice (1/2 cup glutenous rice)
- 2 tablespoons tomato paste
- 1 tablespoon fish sauce
- 1 pound sausage (Polish sausage, cut into coin)
- 1 cup coconut milk
- 1 cup chicken stock
- 1/2 cup bell pepper, diced
- 2 cups chopped potatoes (chopped into large pieces)
- 2 ounces raisins (1/3 cup)
- 2 1/2 ounces green peas (1/2 cup)
- 1 teaspoon oil (safflower oil, optional)
How to Make
-
Step 1: Soak both rices for 1 hour; drain.
-
Step 2: Cook garlic and onion in olive oil. Add and brown the chicken and chorizo.
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Step 3: Add fish sauce and tomato paste turning so chicken is coated with tomato paste; cook 2 minutes. Add potatoes, peppers add sausage. Add rices, stock, milk and raisins and safflower if adding.
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Step 4: Transfer into baking dish, then set in a pan of water. Cover with foil and bake 350 for 1 hour. The last 5 minutes add peas cover and bake.
Nutritional Facts
- Serving Size: 1 (442.6 g)
- Calories 933.6
- Total Fat - 70.4 g
- Saturated Fat - 26 g
- Cholesterol - 188.5 mg
- Sodium - 1610.9 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 4 g
- Sugars - 9.4 g
- Protein - 40 g
- Calcium - 73.8 mg
- Iron - 3.8 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.5 mg