Valenciana

Ingredients:

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

Procedure:

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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