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5 from 2 votes

Arroz Valenciana

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6
Author: Vanjo Merano


  • 1/2 lb. chicken thigh or breast chopped
  • 3 pieces chorizo de bilbao sliced diagonally
  • 1/2 cup malagkit glutinous white rice
  • 1 cup Jasmine rice
  • 2 tablespoons tomato paste
  • 1 medium red bell pepper cut into strips
  • 1/2 cup raisins
  • 1/2 cup frozen green peas
  • 1 teaspoon paprika
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 1 medium tomato diced
  • 1 medium yellow onion diced
  • 3 cloves of garlic crushed
  • 3 boiled eggs
  • 3 tablespoons extra virgin olive oil
  • a pinch of Spanish saffron
  • Salt and pepper to taste


  • Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
  • Heat the olive oil in a paellera or wide pan.
  • Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
  • Put-in the chopped chicken. Cook for 3 minutes.
  • Add the chorizo de bilbao. Cook for 2 minutes.
  • Add-in the salt, pepper, saffron, and paprika. Stir.
  • Pour-in the chicken broth and coconut milk. Stir and let boil.
  • Add-in the washed rice. Stir.  Let boil.
  • Add the tomato paste. Stir. Cover and simmer for 5 minutes.
  • Put-in the raisins, and green peas. Cover and  simmer for 8 minutes.
  • Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
  • Garnish with sliced boiled egg. Serve.
  • Share and enjoy!


Serving: 6g