Arroz a la valenciana

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Arroz a la valenciana

Nicaraguan arroz a la valenciana
Alternative names	Arroz à valenciana, Arroz valenciana
Course	Meal
Place of origin	Latin America Philippines
Main ingredients	rice, chicken, chorizo, butter, onion, red bell pepper, tomatoes
Cookbook: Arroz a la valenciana   Media: Arroz a la valenciana

Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is a typical Latin American dish which is also considered as a part of Philippine cuisine. It is considered as the Philippine version of paella.^[1] In Nicaragua it is referred to as a Latin American version of Valencian paella.^[2]

Ingredients[]

The dish consists of one pound of rice, chicken, chorizo, two ounces of butter, one onion, one red bell pepper, two tomatoes, a can of tomato paste, and salt and pepper to taste. It is usually prepared with beer, along with white wine.^[3]

Preparation[]

To prepare the dish, first the chicken is cooked in sufficient water, then onions, red bell pepper and salt are added. When it is finished the chicken is stripped and any bones are discarded. After comes the preparation of the rice where the chicken is then added and left to cook. Afterwards, in a frying pan, butter, onion, and red pepper are fried. Later the chicken and rice is added and mixed together along with sausage and the optional addition of beer or white wine.^[4]

See also[]

• List of chicken dishes
• List of rice dishes

Related dishes

• Arroz con pollo
• Arroz negro
• Bringhe
• Fideuà
• Jambalaya
• Paella
• Paelya
• Pilaf
• Risotto

References[]

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