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    Spanish Arroz Valenciana

    Uploaded by

    Eggy Pascual
    This recipe is for Spanish Arroz Valenciana, a rice dish that takes 1 hour and 20 minutes to cook. It contains rice, chicken, shrimp, ham, green peas, bell peppers, eggs, onions, garlic, oil, water, coconut milk and turmeric powder. To make it, the chicken is sautéed first before removing from the pan. The onions and garlic are then sautéed in the remaining oil. Rice is added and water/coconut milk is poured in. This simmers until the rice is done. Meanwhile the shrimp is steamed. When the rice is ready, the other ingredients like shrimp, chicken and vegetables are stirred in before serving, garnished with bell pepper and

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Spanish Arroz Valenciana

    Uploaded by

    Eggy Pascual
    16 views2 pages
    This recipe is for Spanish Arroz Valenciana, a rice dish that takes 1 hour and 20 minutes to cook. It contains rice, chicken, shrimp, ham, green peas, bell peppers, eggs, onions, garlic, oil, water, coconut milk and turmeric powder. To make it, the chicken is sautéed first before removing from the pan. The onions and garlic are then sautéed in the remaining oil. Rice is added and water/coconut milk is poured in. This simmers until the rice is done. Meanwhile the shrimp is steamed. When the rice is ready, the other ingredients like shrimp, chicken and vegetables are stirred in before serving, garnished with bell pepper and

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    This recipe is for Spanish Arroz Valenciana, a rice dish that takes 1 hour and 20 minutes to cook. It contains rice, chicken, shrimp, ham, green peas, bell peppers, eggs, onions, garlic, oil, water, coconut milk and turmeric powder. To make it, the chicken is sautéed first before removing from the pan. The onions and garlic are then sautéed in the remaining oil. Rice is added and water/coconut milk is poured in. This simmers until the rice is done. Meanwhile the shrimp is steamed. When the rice is ready, the other ingredients like shrimp, chicken and vegetables are stirred in before serving, garnished with bell pepper and

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    16 views2 pages

    Spanish Arroz Valenciana

    Uploaded by

    Eggy Pascual
    This recipe is for Spanish Arroz Valenciana, a rice dish that takes 1 hour and 20 minutes to cook. It contains rice, chicken, shrimp, ham, green peas, bell peppers, eggs, onions, garlic, oil, water, coconut milk and turmeric powder. To make it, the chicken is sautéed first before removing from the pan. The onions and garlic are then sautéed in the remaining oil. Rice is added and water/coconut milk is poured in. This simmers until the rice is done. Meanwhile the shrimp is steamed. When the rice is ready, the other ingredients like shrimp, chicken and vegetables are stirred in before serving, garnished with bell pepper and

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Spanish Arroz Valenciana.

    Estimated cooking time: 1 hour and 20 minutes



    Ingredients
    O 1 piece green bell pepper, roasted, peeled and cubed
    O 2 eggs, hard-boiled then sliced
    O 0 ml oil
    O 250 g chicken breast Iillet or thigh Iillet, cut into strips
    O 1 medium onion, Iinely chopped
    O -4 cloves garlic, peeled and diced
    O 200 g regular rice
    O 200 g sticky rice
    O 500 ml water
    O 250 ml coconut milk
    O 2 teaspoons turmeric powder
    O 250 g medium shrimps, peeled and de-veined
    O 100 g cooked ham, cut into 2-cm squares
    O 100 g Irozen green peas, thawed
    O Salt and pepper to taste
    Ingredients C.F. N.Q APC APW A.Q.
    C
    piece green bell pepper 1pc 25 25pcs
    eggs 2pcs 50pcs
    oil 0ml 1,500ml/1.5 lt
    chicken breast Iillet or thigh Iillet 250g ,250g/ 1/4kls
    medium onion 1pc 25pcs
    sticky rice 200g 5,000g/5kls
    japanese rice 200g 5,000g/5kls
    Chicken stock 500ml 12,500ml/12.5 lt
    coconut milk 250ml ,250ml/.25lt
    turmeric powder 2tsp 50tsp
    medium shrimps 250g ,250g/ / kls
    cooked ham 100g 2,500g/2.5kls
    Irozen green peas 100g 2,500g/2.5kls
    Salt and pepper to taste TT TT
    For 150 servings O.S.
    Cooking Instructions:
    O eat halI oI the oil in a casserole and saute the chicken strips until cooked.
    O #emove chicken Irom pan and set aside.
    O Pour in remaining oil and saute onion until transparent.
    O Add garlic and saute a Iurther 1 minute.
    O Add both kinds oI rice and stir to coat in oil.
    O In a large bowl, blend together water, coconut milk and turmeric powder then pour into
    casserole.
    O Cover and simmer until rice is done, about 25-0 minutes.
    O eanwhile, in a steamer, steam the shrimps until cooked and evenly pink in color.
    O #emove Irom heat and set aside.
    O When rice is Iully cooked, stir in the shrimps, the chicken strips, cooked ham and green peas.
    O Season with salt and pepper and serve.
    O arnish with bell pepper and sliced egg.

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