Friday, May 16, 2008

Arroz a la Valenciana

Arroz a la Valenciana Recipe


1 young chicken cut into regular pieces
1/2 kilo meat, also cut into regular pieces
2 pieces Chorizos de Bilbao, sliced
6 potatoes, quartered
1/2 cup shortening
2 segments garlic, macerated
1 onion sliced
1 cup tomatoes
Salt, pepper and paprika to taste
Slices of sweet red pepper
1 cup sweet peas
1/4 cup olives
Slices of hard-boiled eggs
3 cups rice, boiled in 3 cups water and 2 cups coconut milk and
1 teaspoon salt


Season with salt and pepper the meat of chicken and pork and fry until slightly brown. In a deep pan with cover. fry in the order given the garlic, the garlic, onions and tomatoes. Add the potatoes, then the chicken, the pork and the chorizos. Mix well, cover the pan and cook until the meat and potatoes are tender. Add water if necessary. Add the sweet pepper, sweet peas and olives. When the meat and vegetables are done,remove some of the stock from the fan and set aside. Add to the meat mixture the cook rice, and mix thoroughly with a wooden spoon until well blended. Add remaining stock and seasoning to taste. Cook on low heat until mixture becomes quite dry. Garnish top with sliced hard-cooked eggs, stuffed olives, and red pepper slices.

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