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Filipino Rice (Arroz Valenciana)
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Feed a crowd with this one-pot Filipino chicken dish featuring sweet rice, chorizo, tomatoes, and a coconut-paprika sauce.
Ingredients:
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic
  • 2 teaspoons paprika
  • 2.25 pounds chicken legs, thighs, and wings
  • 1.5 cups sweet peas
  • 1 (7 ounce) can olives
  • 2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste
  • salt and ground black pepper to taste
  • 2 tomatoes, diced
  • 1 cup water
  • 2 cups glutinous sweet rice (malagkit)
  • 1 (14 ounce) can coconut milk
  • 1 red bell pepper, sliced lengthwise
  • 2 hard-boiled eggs, sliced lengthwise
Instructions:
  • In a skillet over medium-high heat, saute onion and garlic in olive oil until onion is translucent, about 5 minutes. Stir in paprika, then add chicken, sweet peas, olives, chorizo, salt, and pepper; mix well. Cover and cook until fragrant, about 5 minutes. Stir in tomatoes and cook until juices are released, about 5 minutes. Pour in water and cook until slightly reduced, about 5 minutes. Add sweet rice, mix thoroughly, cover, and cook until flavors blend, about 5 minutes.
  • In a skillet, simmer the coconut milk until slightly reduced for about 5 minutes. Stir in the red bell pepper. Cover and simmer until the rice is tender and the chicken is fully cooked, approximately 10 minutes. Ensure the chicken reaches 165 degrees F (74 degrees C). Serve sprinkled with chopped hard-boiled eggs for a finishing touch.

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