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Arroz ala Valenciana


2 big Chorizo de bilbao, sliced
2tsp. Chorizo de bilbao fat
3 cloves Garlic, crushed
2 medium Onions, diced roughly
1 large Red pepper, seeded, dice 1/2 inch diagonally
1/2 lb. Chicken liver, cut into halves
1/2 lb. Chicken gizzard, sliced
1 lb. Chicken breast, diced into 1 inch diagonally
1 lb. Lean pork, diced into 1 inch
1cup Tomato sauce
1 cup Soy sauce
1 cup Sweet green peas
1 cup Raisins
6 whole saba banana (plantain) cut into 4 portions then fried
3 cups Glutinous rice
1/2 cup Annatto liquid-available in Asian stores, in packet dissolve 3 tsp. in cold water to get1/2 cup
some Salt and pepper to taste

Sauté garlic, onion, chorizo and red pepper, and add meats and sauté until dry

Remove chicken liver and set aside.

Add tomato sauce and soy sauce, and simmer in medium heat until all the meat are tender.

Meanwhile cook glutinous rice in 2 cups water and line bottom of pan to avoid burning.

When meats are done, add sweet peas, raisins, pepper, and salt.

Simmer for 3 minutes. Add cooked rice then stir to mix all evenly.

Serve in a serving platter and garnish with fried plantain bananas and chicken liver.



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Last modified: May 26, 2003