ARROZ CON POLLO
The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 12
Steps:
- Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
- Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
- Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.
VALENCIA RICE
Make and share this Valencia Rice recipe from Food.com.
Provided by Mandy
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil rice in water until water has been absorbed (about 15 mins). Add orange juice, 1 1/2 cups water & margarine or oil. Bring to boil then simmer until rice is tender (about 25 mins).
- Stir in honey, extra orange juice & rind, spoon into serving dish, top with a ring of orange slices, heat marmalade with sherry & spoon over orange slices.
- Serve with cream or low fat yogurt.
Nutrition Facts : Calories 503.9, Fat 6.5, SaturatedFat 1.1, Sodium 102.7, Carbohydrate 111.4, Fiber 3.5, Sugar 68.2, Protein 4.4
VALENCIAN RICE (ARROZ A LA VALENCIANA)
Paella originated in the provinces of Spain. An international dish nowadays with as many variations as countries that have embraced it, the different versions of Paella became better known in Latin America as Arroz a la Valenciana (Valencian Rice) and adapted to the agriculture and foodstuff available in the particular country. Nicaragua is quite famous for its love of Arroz a la Valenciana. Whatever you call it, it is delicious and can be very complicated. Most people agree that the traditional Paella must contain rabbit meat. However, if you have ever tried to debone a rabbit you will see why that tradition is not a popular one. So, here for your enjoyment, is a very simple way to make Arroz a la Valenciana. May the Paella gods forgive me.
Provided by Fabio
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- 1) Place the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
- 2) Bring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
- 3) Debone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
- 4) In a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
- 5) Continue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
- 6) Serve hot accompanied by a large glass of Spanish Sangría poured over some ice, an orange wedge and a wedge of pineapple.
Nutrition Facts : Calories 757.5, Fat 41.9, SaturatedFat 12.9, Cholesterol 122.5, Sodium 980.6, Carbohydrate 60.7, Fiber 6, Sugar 7.5, Protein 33.1
FILIPINO RICE (ARROZ VALENCIANA)
This is a special Filipino rice dish with chicken cooked in a coconut milk that is usually prepared when there is a special occasion.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
- Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.
Nutrition Facts : Calories 580 calories, Carbohydrate 38.8 g, Cholesterol 89.2 mg, Fat 39.5 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 15.7 g, Sodium 438 mg, Sugar 3.1 g
AUTHENTIC PAELLA VALENCIANA
I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.
Provided by Jason Nelson
Categories World Cuisine Recipes European Spanish
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
- Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
- Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g
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