Arroz a la Valenciana

Published January 1, 2013. Comments

Arroz a la Valenciana


1 young chicken cut into 8 pieces

½ kilo pork, cut into 1-inch pieces

2 pieces Chorizos de Bilbao, sliced

6 potatoes, quartered

½ cup oil

2 cloves garlic, crushed

1 medium onion, sliced

1 cup  tomatoes, diced

Salt, pepper and paprika to taste

I large red pepper, sliced

1 cup sweet peas

¼ cup olives

Slices of hard-boiled eggs

3 cups rice, boiled in 3 cups water and 2 cups coconut milk and 1 teaspoon salt


Season chicken and pork with salt and pepper and brown in 2 tablespoons of vegetable oil. Do in batches. In a deep pan with cover, sauté garlic, then onions then tomatoes. Add the potatoes, then the chicken, pork and chorizo. Mix well and cover the pan and cook until the meat and potatoes are tender. Add water if necessary. Add the sweet pepper, sweet peas and olives. When the meat and vegetables are done, remove some of the stock from the pan and set aside.

Add the cooked rice to the meat mixture and mix thoroughly. Add remaining stock and season to taste.

Cook on low heat until mixture becomes quite dry. Remove to platter. Garnish top with sliced hard-boiled eggs, stuffed olives, and red pepper slices.