(Please click on the image to follow a link to a YouTube video on how to make this beautiful and delicious dish.)
One week to go before Christmas! If you still haven’t made up your mind about what to prepare for Noche Buena, this classic dish will allow you to show off your cooking prowess with ease.
Last week, we ran a survey of which traditional Noche Buena favorite you’d like us to dish out for you. The dish that got the most votes is Arroz Valenciana but, we decided to give you two more: Morcon and Callos. So after salivating over this classic chicken and rice dish, get ready for more in the coming days.
Arroz Valenciana is undoubtedly strongly rooted in our Spanish heritage. Local versions are common, like the Beringhe of the Kapampangans.
Let’s get down to business, shall we?
500 grams of boneless chicken, thigh part
1 cup Jasmine rice
1 cup glutinous rice
1 sachet, Knorr Ginataang Gulay, dissolved in 2 cups of lukewarm water
200 grams, Chorizo Bilbao, sliced
3 teaspoons, Del Monte Tomato Paste
3 teaspoons, Spanish Paprika
5 pieces, medium hardboiled eggs
1 can, Mega Prime Green Peas
Green and red bell peppers
Celery leaves and stalk
What to do:
1. Combine Jasmine rice and glutinous rice. Wash. Set aside
2. Heat pan. Once warm, pour about 2 tablespoons of cooking oil
3. Saute garlic and onion.
4. Once garlic and onion are brownish, add chicken.
5. Once chicken is cooked, add chorizo bilbao. Wait for bilbao to release its oil and flavors.
6. Saute the rice for 5 to 10 minutes.
7. Add coconut milk.
8. Allow rice to cook.
9. When rice starts to soften and cook, add tomato paste and paprika, enough to taste and color the rice.
10. Add carrots.
11. Add celery stalks.
12. Add green peas.
13. Serve hot. Add bell peppers and sliced eggs on top.