ARROZ VALENCIANA

Arroz Valenciana image

Provided by Food Network Kitchen

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 17

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.