Holiday Recipes · Rice

Arroz Valenciana De Iloilo

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Ingredients:

2 cups glutinous rice
2 cups regular rice
1 tbsp. turmeric powder
1 pack atsuete powder
3 tablespoon olive oil
1 medium-sized garlic, minced
1 large-sized white onion, sliced thin
½ kg chicken breast, diced
¼ kg pork, diced
¼ kg shrimp, peeled
3 pieces gizzard, sliced
¼ kg pork liver
2 pieces Chorizo De Bilbao, cooked and julienne
3 pieces eggs, boiled
1 large red bell pepper
1 small green bell pepper
1 small yellow bell pepper
1 piece potato, diced
1 can green peas
a pinch of saffron
a pinch of salt
a pinch of black pepper
2 stem onion leaves, sliced thin
1 box raisins
1 small can pineapple tidbits

Mama’s Guide Procedure:

Boil all meats except Chorizo De Bilbao and liver until tender. Remove the meats from the water. Cool down both meats and water and set aside. Peel shrimps and save the head and coverings for grounding to extract the juice. Shred the meats and set aside.

Half cook rice using the soup used for boiling the meats. Add atsuete, turmeric, and a pinch of salt.

Sautee garlic, onion, and saffron. Add the gizzard. Simmer then put in the chorizo. Simmer for a while then add all meats and shrimps. Add the liver. Put in the shrimps’ heads juice followed by coconut milk, salt, and pepper. Simmer for 10 minutes.

Add the rice and mix for 10 minutes. Put in red pepper, green pepper, yellow pepper, onion leaves, pineapple, and raisins. Mix for another 5 mins. Adjust salt and pepper.

Garnish with eggs, raisins, and sliced onion leaves.

 

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Credits:

Garry Ikalina

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Arroz Valenciana De Iloilo
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