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Arroz a la Valenciana (Valencia-Style Rice)

This is a Nicaraguan Recipe.

Ingredients

  • 1 (2 1/2 to 3 lb.) chicken, cut into serving pieces (cubes)
  • 1/2 tsp. pepper
  • 1 Tbsp. finely minced garlic
  • 6 potatoes, peeled and quartered
  • 1/2 cup red bell peppers with the seeds removed and sliced lengthwise into 1/2 inch wide strips
  • 1/2 cup pimento-stuffed green olives
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  • 1/2 pound pork loin, cut into 1/2 inch strips
  • 1/2 cup corn or vegetable oil
  • 1 cup chopped onion
  • 2 pieces pepperoni, sliced into 1/8 inch thick pieces (put the amount you want in)
  • 2 cups sweet peas
  • 3 hard boiled eggs, sliced crosswise
  • 1/2 tsp. salt
  • 2 tsp. annatto seeds or 1 tsp. paprika
  • 1 cup tomato sauce
  • 4 cups water
  • 3 cups rice, boiled in 3 cups water and 2 cups coconut milk (available in Oriental Stores) or in 5 cups of water.

Directions

Season chicken and pork with salt and pepper. Fry in oil in a stockpot until brown. Set aside the chicken and pork pieces. In the same stockpot, fry the anatto seeds in the remaining oil to give a golden-orange color, then discard seeds. Saute garlic, onion and tomato sauce until mixture has taken on a sauce like consistency.

Add potatoes, pepperoni, and 4 cups of water. Cover and bring to a boil. Stir and reduce heat to low. Add bell pepper and sweet peas. When the bell pepper and peas lose their crispness, remove 1 cup of stock from the pot and set aside.

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Add cooked rice, fried pork and chicken to the stockpot. Mix thoroughly until well blended. Add reserved stock and cook uncovered over low heat until mixture becomes dry.

Serve on a large platter and garnish with pimento-stuffed olives and sliced hard-boiled eggs.

Serves 6-8 people

Source: This is what we ate at our sponsor child house.Very tasty.

By Raymonde G. from North Bay, Ontario

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