Best Arroz A La Valenciana De Milagros Recipes

VALENCIAN RICE (ARROZ A LA VALENCIANA)

Valencian Rice (Arroz a La Valenciana) image

Paella originated in the provinces of Spain. An international dish nowadays with as many variations as countries that have embraced it, the different versions of Paella became better known in Latin America as Arroz a la Valenciana (Valencian Rice) and adapted to the agriculture and foodstuff available in the particular country. Nicaragua is quite famous for its love of Arroz a la Valenciana. Whatever you call it, it is delicious and can be very complicated. Most people agree that the traditional Paella must contain rabbit meat. However, if you have ever tried to debone a rabbit you will see why that tradition is not a popular one. So, here for your enjoyment, is a very simple way to make Arroz a la Valenciana. May the Paella gods forgive me.

Provided by Fabio

Categories One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 (3 lb) whole chickens
1 lb white rice (cooked)
1 lb smoked link sausage (sliced into 1/2 inch slices)
1/8 cup butter
2 tablespoons olive oil
1 white onion (chopped into medium chunks)
1 red bell pepper (cut into long strips)
3 green onions (chopped very finely)
2 large tomatoes (diced into large chunks)
1 lb cooked shrimp, peeled and deveined (optional)
6 ounces tomato paste
1/4 cup capers
8 1/2 ounces canned early peas (petit-pois)
3 ounces canned smoked oysters (optional)
4 -5 ounces sliced black olives or 4 -5 ounces whole green olives, as is traditional
1/2 cup white wine (optional) or 1/2 cup beer, you decide, traditional (optional)
salt and pepper

Steps:

1) Place the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
2) Bring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
3) Debone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
4) In a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
5) Continue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
6) Serve hot accompanied by a large glass of Spanish Sangría poured over some ice, an orange wedge and a wedge of pineapple.

Nutrition Facts : Calories 757.5, Fat 41.9, SaturatedFat 12.9, Cholesterol 122.5, Sodium 980.6, Carbohydrate 60.7, Fiber 6, Sugar 7.5, Protein 33.1

ARROZ VALENCIANA

Arroz Valenciana image

This Filipino adaptation of Spanish paella is a staple at holidays and family get-togethers with my mom's family and it's certainly easy enough to prepare for a hearty dinner any day of the week. The countless variations on what's mixed in depend on where in the Philippines you're from. Some people include shellfish, chorizo, chicken livers or pork but this version is how my family always prepares it -- simple, vibrant and comforting.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1 chicken bouillon cube
2 tablespoons olive oil
1 medium onion, chopped (about 1 1/2 cups)
3 cloves garlic, minced (about 1 1/2 tablespoons)
4 boneless skinless chicken thighs, cut into 1-inch cubes
Kosher salt
2 cups short grain sweet rice, rinsed 3 times
3 teaspoons ground turmeric
4 links Chinese sausage (lap xuong), sliced on the bias in 1/4-inch-thick slices (about 8 ounces)
1/2 cup raisins
One 13.5-ounce can unsweetened coconut milk
1 small red bell pepper, thinly sliced (about 1 cup)
1 small green bell pepper, thinly sliced (about 1 cup)
1 large carrot, thinly sliced (about 1 cup)
One 10-ounce bag frozen peas
2 to 3 hard-boiled eggs, sliced into quarters lengthwise
2 to 3 scallions, greens only, thinly sliced

Steps:

Dissolve the bouillon cube in 2 cups of hot water in a small bowl or liquid measuring cup.
Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. dd the onions and garlic and cook, stirring constantly, until the onions start to become translucent, about 1 minute. Add the chicken and 2 teaspoons salt and cook until the chicken is opaque but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk and bouillon broth and stir for 1 minute. Cover and cook on medium-low heat until almost all the liquid is absorbed, about 35 minutes.
Add the red and green bell peppers, carrots and peas and gently stir. Continue to cook the rice covered until the vegetables are slightly softened and there is no more liquid, about 10 minutes.
Season with salt and transfer to a serving bowl. Garnish with the hard-boiled eggs and scallions.

ARROZ A LA VALENCIANA DE MILAGROS

Arroz A La Valenciana de Milagros image

This is a version of a recipe my mother remembered from her childhood. My father experimented for decades and reconstructed a fond childhood memory for her. This is one of the versions. It is the family favorite!

Provided by Dorothy Wiggins @ddwiggins

Categories Other Main Dishes

Number Of Ingredients 19

Ingredients

12 - 16 ounce(s) low sodium chicken stock
1/2 to 1 pound(s) langonisa (sausage) - cut into coins and quartered
1 - 2 - spanish chorizo - cut into coins and quartered
10 - 12 ounce(s) spanish olives stuffed w/pimento - drained
1 to 1 1/2 - spanish onions - finely diced
8 - 10 - cloves fresh garlic - minced fined
4-6 ounce(s) raisins
1/2 - each red, yellow, green bell peppers-finely minced
8 ounce(s) ripe, pitted olives- drained
4-6 - boneless chicken breast - diced
- olive or vegetable cooking oil -to cover bottom of pot
1-2 pinch(es) spanish saffron
3-4 - bay leaves
1/4 cup(s) each garlic granules, ground black pepper
1 teaspoon(s) sea salt- ground
2-3 pinch(es) smoked spanish paprika
4-8 cup(s) cooked long grain rice
12 ounce(s) shelled, veined and cleaned shrimp - cut into 1/4 to 1/2 inch bits
1 package(s) frozen baby peas

Steps:

Use a large and heavy Dutch oven or covered roaster. Spray with cooking oil. Heat pan over a medium high flame. Add olive oil to cover the bottom of the pan.
When oil is hot toss sausage chunks in to brown. Remove all sausage pieces when browned and reserve.
Add the diced bell peppers, onions, garlic and spices. Stir well to incorporate into the cooking mixture. Cover the pan. Let the mixture simmer on medium-low heat. Stir occasionally. Until the liquid changes o a golden yellow color.
Add diced chicken to the pan and begin to lightly cook the chicken.
When the chicken is partially cooked, add 12 ounces of the chicken stock. Stir well to incorporate the seasoning. Cover and simmer for a 2-3 minutes.
Remove the lid. Add the rice to the mixture in the pan. . Toss lightly to avoid burning the rice and spices.
Continue cooking withot the lid and watch for the liquid to coat the rice evenly and to evaporate.
When the liquid is reduced by half, add the remaining ingredients.
When the liquid is nearly gone, turn off the flame and toss the mixture to fluff. It should resemble a dry rissoto.
Serve garnished with sliced or diced hard boiled eggs and a light sprinkling of capers. Optional: serve pickled garden vegetables on the side.