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  Recipe Home » Poultry » Chicken Arroz Valenciana
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  Chicken Arroz Valenciana
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 239
Ingredients:

MMMMMYIELD 8 SERVINGS

2 each Pcs. deboned breasts, cut into serving pieces
3 each Tb Vegetable oil
3 each Garlic cloves, minced
1 medium Onion, chopped
2 medium Tomatoes, chopped
2 medium Potatoes, cubed
1 each Tb Tomato paste
3/4 cup Water
1 cup Frozen green peas
3 cup Long grained rice
3 cup - 4 cups chicken stock for cooking rice
Salt and pepper to taste
1/2 cup Green olives (optional)
1/3 cup Sweet red pepper, sliced thinly
2 each Hard-boiled eggs, sliced for garnish
Season chicken breast pieces lightly with salt and
Instructions:
pepper and pan-fry in 2 tablespoons oil until browned. Set aside. In
a deep pan over medium heat, saute garlic, onion and tomatoes in 1
tablespoon oil. Add chicken and 3/4 cup water. Simmer in covered pan
over medium low heat for agbout 10 minutes. Add potatoes, peas,
sweet pepper slices and olives. Correct seasonings. Cook for another
8-10 minutes or until potatoes are tender. Remove meat and vegetables
and set aside. Remove fat from sauce. Remove sauce. Let cool.
Combine reserved sauce with 1 tablespoon tomato paste with enough
chicken stock to have a total amount of approximately 4 1/2 cups. Use
this combined mixture in place of water to cook rice. Mix rice and
liquid well in a rick cooker before cooking. Season with a little
sant and pepper to taste. Turn on rice cooker. When rice is cooked,
let cool a little then combine it gently with the meat and vegetable
mixture in a shallow serving platter. Smoothen mixture with the back
of a spoon for presentation. Garnish top with slices of hard-boiled
eggs, green olives and sweet red pepper slices. Serves 8-10. Source:
Philippine Recipe Made Easy by Violeta A. Noriega.
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