Arroz Valenciana

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Ingredients:
olive oil for sauteing
half a head of garlic
chicken (2 breast fillets)
approx. 30 black olives
1 big bulb of onion (red or white)
turmeric or annatto or paprika for coloring
1 or 2 capsicums (red)
6 tomatoes
1 pint of Arroz Valenciana rice (alternative: mix of sticky/glutinous rice and regular rice – ratio of 1:2)
1/2 cup green peas
50g raisins
salt and pepper for seasoning
boiling water or stock

Optional additional ingredients:
2 strips of pork belly (cut into bite-size pieces)
and/or 1 large chorizo de bilbao (I have not found them in the UK–yet) or 4 regular-sized frankfurters
(Note: I’ve tried using the regular chorizo from the shops but it overpowered the dish so I did not do it anymore!)

Procedure:

  • Saute minced garlic in olive oil
  • Fry thinly sliced chicken strips in oil
  • When oil starts to come out of the chicken, add olives (sliced into rings) to fry
  • Then onions (julienned)
  • When onions have wilted add annatto or paprika for coloring
  • Add capsicum (julienned)
  • When capsicum has fried add tomatoes (quartered or smaller)
  • Cover pot until juice from tomatoes run
  • Add rice; mix
  • Add green peas, raisins, and salt & pepper to taste
  • Add boiling water or stock(refer to the rice packet for the proportion of water to rice), cover pot until rice cooks (you may stir once in a while, but if you want some rice crusting at the bottom of the pot, you don’t have to!)

Serves 8

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