Chicken arroz valenciana

8 Servings

Ingredients

Quantity Ingredient
2 eaches Pcs. deboned breasts; cut into serving pieces
3 eaches Tb Vegetable oil
3 eaches Garlic cloves; minced
1 medium Onion; chopped
2 mediums Tomatoes; chopped
2 mediums Potatoes; cubed
1 each Tb Tomato paste
¾ cup Water
1 cup Frozen green peas
3 cups Long grained rice 4 cups chicken stock for cooking rice
Salt and pepper to taste
½ cup Green olives (optional)
⅓ cup Sweet red pepper; sliced thinly
2 eaches Hard-boiled eggs; sliced for garnish
Season chicken breast pieces lightly with salt and

Directions

YIELD: 8 SERVINGS

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 ¾ 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 4½ 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.

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