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Recipe: Arroz Valenciana (Fried Rice With Chicken Prawns Ham and Sausage)
Similar Categories: Arroz, Valenciana, Fried, Rice, Chicken, Prawns, Ham, Sausage
2 tablespoons olive oil
1/4 teaspoon annatto seeds
300 g chicken thigh fillets cut into 4cm squares
1 medium red or brown onion chopped
2 cloves garlic finely chopped
2 cups long grain rice washed and thoroughly
drained
2 1/2 cups chicken stock
2 medium ripe tomatoes -- skinned and chopped
1 tablespoon tomato paste
1 medium red capsicum julienned
250 g medium raw prawns peeled and deveined
125 g spicy Spanish sausage diced - optional
125 g ham diced
1 cup fresh or defrosted frozen green peas
salt to taste
1/2 teaspoon freshly ground black pepper
1/4 cup halved stuffed green olives
2 hard-boiled eggs sliced to garnish
SUBSTITUTES
Use 1/2 teaspoon ground annatto or 1 -- add
with the rice.
teaspoon paprika instead of annatto seeds
heat a wok or large frying pan for 30 seconds, then add the oil. When
hot, add the annatto seeds and fry until the oil is a light orange
colour, about 3 minutes. Discard the seeds. Add the chicken to the
wok, and fry over a high heat until brown all over 3-4 minutes.
Remove and set aside. Add the onion and garlic and fry over a medium
heat until the onion softens, about 3 minutes. Add the rice and fry
for 1 minute, mixing well. Add the chicken stock, tomatoes tomato
paste and capsicum. Bring to the boil, stirring several times. Lower
the heat cover and cook over a low to medium heat until the liquid is
absorbed 8-10 minutes. Add the reserved chicken, prawns, sausage, if
using, ham and peas, stirring to mix well. Cover and cook over a low
to medium heat for 5 minutes. Taste and season with the salt and
pepper, then stir in the olives. Tranfer to a serving dish, and
garnish with the slices of egg.
1/4 teaspoon annatto seeds
300 g chicken thigh fillets cut into 4cm squares
1 medium red or brown onion chopped
2 cloves garlic finely chopped
2 cups long grain rice washed and thoroughly
drained
2 1/2 cups chicken stock
2 medium ripe tomatoes -- skinned and chopped
1 tablespoon tomato paste
1 medium red capsicum julienned
250 g medium raw prawns peeled and deveined
125 g spicy Spanish sausage diced - optional
125 g ham diced
1 cup fresh or defrosted frozen green peas
salt to taste
1/2 teaspoon freshly ground black pepper
1/4 cup halved stuffed green olives
2 hard-boiled eggs sliced to garnish
SUBSTITUTES
Use 1/2 teaspoon ground annatto or 1 -- add
with the rice.
teaspoon paprika instead of annatto seeds
heat a wok or large frying pan for 30 seconds, then add the oil. When
hot, add the annatto seeds and fry until the oil is a light orange
colour, about 3 minutes. Discard the seeds. Add the chicken to the
wok, and fry over a high heat until brown all over 3-4 minutes.
Remove and set aside. Add the onion and garlic and fry over a medium
heat until the onion softens, about 3 minutes. Add the rice and fry
for 1 minute, mixing well. Add the chicken stock, tomatoes tomato
paste and capsicum. Bring to the boil, stirring several times. Lower
the heat cover and cook over a low to medium heat until the liquid is
absorbed 8-10 minutes. Add the reserved chicken, prawns, sausage, if
using, ham and peas, stirring to mix well. Cover and cook over a low
to medium heat for 5 minutes. Taste and season with the salt and
pepper, then stir in the olives. Tranfer to a serving dish, and
garnish with the slices of egg.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Arroz, Valenciana, Fried, Rice, Chicken, Prawns, Ham, Sausage
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