Title: Chicken Arroz Valenciana
Categories: Chicken Grain Soup Filipino
Yield: 8 Servings
| YIELD: 8 SERVINGS |
| 2 | | Pcs. deboned breasts; cut into serving pieces |
| 3 | | Tb Vegetable oil |
| 3 | | Garlic cloves; minced |
| 1 | md | Onion; chopped |
| 2 | md | Tomatoes; chopped |
| 2 | md | Potatoes; cubed |
| 1 | | Tb Tomato paste |
| 3/4 | c | Water |
| 1 | c | Frozen green peas |
| 3 | c | Long grained rice |
| 3 | c | - 4 cups chicken stock for cooking rice |
| | | Salt and pepper to taste |
| 1/2 | c | Green olives (optional) |
| 1/3 | c | Sweet red pepper; sliced thinly |
| 2 | | Hard-boiled eggs; sliced for garnish |
| | | Season chicken breast pieces lightly with salt and |
pepper and pan-fry in 2 tablespoons oil until browned. Set aside. In a deep
pan over medium heat, saute garlic, onion and tomatoes in 1 tablespoon oil.
Add chicken and 3/4 cup water. Simmer in covered pan over medium low heat
for agbout 10 minutes. Add potatoes, peas, sweet pepper slices and olives.
Correct seasonings. Cook for another 8-10 minutes or until potatoes are
tender. Remove meat and vegetables and set aside. Remove fat from sauce.
Remove sauce. Let cool. Combine reserved sauce with 1 tablespoon tomato
paste with enough chicken stock to have a total amount of approximately 4
1/2 cups. Use this combined mixture in place of water to cook rice. Mix
rice and liquid well in a rick cooker before cooking. Season with a little
sant and pepper to taste. Turn on rice cooker. When rice is cooked, let
cool a little then combine it gently with the meat and vegetable mixture in
a shallow serving platter. Smoothen mixture with the back of a spoon for
presentation. Garnish top with slices of hard-boiled eggs, green olives
and sweet red pepper slices. Serves 8-10. Source: Philippine Recipe Made
Easy by Violeta A. Noriega.