Arroz Valenciana (Filipino Style)
Arroz Valenciana (Filipino Style)
Contents
Arroz Valenciana is a Filipino festive rice dish with Spanish roots, resembling paella but using glutinous rice (malagkit) and coconut milk. It’s typically cooked with chicken, chorizo, and vegetables like bell peppers and peas, tinted yellow with turmeric or annatto.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 2 cups glutinous rice (malagkit)
- 1 cup jasmine rice
- 500g chicken thighs, cubed
- 200g chorizo or longganisa, sliced
- 1 cup coconut milk
- 2 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup green peas
- 1 carrot, cubed
- 1 tbsp turmeric or 1 tsp annatto powder
- 2 tbsp fish sauce
- 2 tbsp cooking oil
- Hard-boiled eggs (for garnish)
- Banana leaves (optional, for lining)
Instructions
- Soak the rice: Combine glutinous and jasmine rice in water for 20 mins, then drain.
- Sauté aromatics: In a large pot, heat oil and sauté garlic and onion until translucent.
- Cook proteins: Add chicken and chorizo, cooking until lightly browned.
- Add vegetables: Stir in bell pepper, peas, and carrot, cooking for 3 mins.
- Season rice: Mix in drained rice, turmeric/annatto, fish sauce, and coconut milk.
- Simmer: Pour in chicken broth, bring to a boil, then reduce heat. Cover and cook for 20-25 mins until rice is tender.
- Serve: Fluff rice, garnish with boiled eggs, and optionally line serving platter with banana leaves.
FAQs
What makes Filipino Arroz Valenciana different from Spanish paella?
Filipino versions use glutinous rice and coconut milk, while paella relies on Bomba rice and saffron. It’s often called “poor man’s paella” for its affordable ingredients.
Can I use regular rice instead of glutinous rice?
Yes, though the texture will differ. Traditional recipes combine glutinous and jasmine rice (2:1 ratio) for balance.
Why is Arroz Valenciana yellow?
Filipino cooks typically use turmeric or annatto instead of expensive saffron for color.
What are common protein variations?
Some versions include pork, shrimp, or ham. Spanish-derived recipes may use rabbit or snails (uncommon in the Philippines).
Related guides
- Arroz Caldo
- Bringhe: Filipino-Style Festive Rice Dish
- Filipino-Style Buttered Chicken
- The Complete Guide to Filipino Chicken Adobo
- Chicken Afritada: A Complete Guide to the Classic Filipino Tomato Stew