Arroz a la Valenciana (Valencia-Style Rice)

This is a Nicaraguan Recipe.


  • 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
  • 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.


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.

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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