Chicken legs and thighs are juicy, meaty, inexpensive, and highly versatile.
Filipino Rice (Arroz Valenciana)
Chicken legs and thighs are juicy, meaty, inexpensive, and highly versatile.
Recipe Summary Filipino Rice (Arroz Valenciana)
This is a special Filipino rice dish with chicken cooked in a coconut milk that is usually prepared when there is a special occasion.Ingredients | Recipes For Chicken Legs And Rice
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic
2 teaspoons paprika
2 ¼ pounds chicken legs, thighs, and wings
1 ½ cups sweet peas
1 (7 ounce) can olives
2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste
salt and ground black pepper to taste
2 tomatoes, diced
1 cup water
2 cups glutinous sweet rice (malagkit)
1 (14 ounce) can coconut milk
1 red bell pepper, sliced lengthwise
2 hard-boiled eggs, sliced lengthwise
Directions
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.
Use any chicken pieces you prefer.
Any kind of olives will do.
Info | Recipes For Chicken Legs And Rice
prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
10
Yield:
2 pounds of chicken
