The Chicken Arroz Valenciana (Special Chicken Rice Dish) Serves 8-10
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| Chicken Arroz Valenciana (Special Chicken Rice Dish) |
2 pcs. deboned breasts, cut into serving pieces
3 tablespoons vegetable oil
3 cloves garlic, minced
1 medium-sized onion, chopped
2 medium-sized tomatoes, chopped
2 medium-sized potatoes, cubed
1 tablespoon tomato paste
3/4 cup water
1 cup frozen green peas
3 cups long-grained rice
3-4 cups chicken stock for cooking rice
salt and pepper to taste
1/2 cup green olives (optional)
1/3 cup sweet red pepper, sliced thinly
2 hard-boiled eggs, sliced for garnish
Method:
Season chicken breast pieces lightly with salt and pepper and pan-fry in 2 tablespoons oil until browned. Set aside. In a deep pan over medium heat, sauté garlic, onion and tomatoes in 1 tablespoon oil. Add chicken and 3/4 cup water.
Simmer in covered pan over medium low heat for about 10 minutes. Add potatoes, peas, sweet red 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. Reserve sauce. Let cool. Combine reserved sauce with 1 tablespoon tomato paste and enough chicken stock to have a total amount of approximately 4-1/2 cups.
Use this combined mixture in place of water to cook rice. Mix rice and liquid well in a rice cooker before cooking. Season with a little salt and pepper to taste. Turn on rice cooker.
When rice is cooked, let coo] 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.
