Cherry & Dennis Helper Habitat
Filipino Arroz Valenciana
菲律賓節慶什錦飯 Arroz Valenciana
Recipe overview
A colourful one-pan celebration rice with chicken and chorizo.
01
Ingredients
Main ingredients
- 200 g jasmine rice
- 100 g glutinous rice
- 300 g chicken thigh
- 120 g chorizo
- 500 ml chicken stock
- 200 ml coconut milk
- 80 g green peas
- 1 red pepper
Seasoning
- 3 cloves garlic
- 1 onion
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp salt
- 2 tbsp oil
02
Tools
- wide pan
- lid
- spatula
- board
- knife
03
Steps
Step 1
Wash and drain both rices together
Rinse 200 g jasmine rice and 100 g glutinous rice together until the water is clearer, then drain.
Step 2
Cut chicken and chorizo
Cut 300 g chicken thigh into small pieces and slice 120 g chorizo; use a separate board for raw chicken.
Step 3
Dice onion and red pepper
Dice 1 onion and 1 red pepper, and mince 3 garlic cloves.
Step 4
Sauté garlic and onion in oil
Heat 2 tbsp oil over medium heat and cook the garlic and onion until translucent, without burning.
Step 5
Brown chicken pieces
Add the chicken and brown its surface; it must still reach at least 75°C for 30 seconds before serving.
Step 6
Add chorizo and stir
Add 120 g sliced chorizo and stir until its flavoured oil is released.
Step 7
Cook tomato paste and paprika briefly
Cook 2 tbsp tomato paste and 1 tsp paprika briefly until fragrant and evenly mixed.
Step 8
Pour in stock and coconut milk
Pour in 500 ml chicken stock and 200 ml coconut milk, scraping the flavour from the pot base.
Step 9
Stir in both rices
Add both drained rices, stir once and level the grains so they are submerged.
Step 10
Cover and simmer over low heat
Cover and cook over low heat until the rice absorbs most liquid; avoid repeatedly lifting the lid.
Step 11
Add peas and pepper; cook until rice is tender
Add 80 g peas and diced red pepper, stir lightly, then cover until both rices are tender.
Step 12
Check chicken at 75°C and rice fully cooked; serve. Keep the food core at or above 75°C for 30 seconds.
Probe the thickest chicken piece for at least 75°C for 30 seconds and confirm no hard rice centre remains; serve four hot portions.
Common mistakes
- Scorched rice
- Undercooked chicken
- Too little liquid
Tips
Keep covered on low heat; add a little hot stock if the rice dries early.
