arroz a la valenciana de milagros

Name: Arroz A La Valenciana de Milagros
Prep time: 1 h
Cook time: 45 min
Yield: 12
Cuisine: Spanish
Ingredients: 12 - 16 ounce(s) low sodium chicken stock; 1/2 to 1 pound(s) langonisa (sausage) - cut into coins and quartered; 1 - 2 - spanish chorizo - cut into coins and quartered; 10 - 12 ounce(s) spanish olives stuffed w/pimento - drained; 1 to 1 1/2 - spanish onions - finely diced; 8 - 10 - cloves fresh garlic - minced fined; 4-6 ounce(s) raisins; 1/2 - each red, yellow, green bell peppers-finely minced; 8 ounce(s) ripe, pitted olives- drained; 4-6 - boneless chicken breast - diced; - olive or vegetable cooking oil -to cover bottom of pot; 1-2 pinch(es) spanish saffron; 3-4 - bay leaves; 1/4 cup(s) each garlic granules, ground black pepper; 1 teaspoon(s) sea salt- ground; 2-3 pinch(es) smoked spanish paprika; 4-8 cup(s) cooked long grain rice; 12 ounce(s) shelled, veined and cleaned shrimp - cut into 1/4 to 1/2 inch bits; 1 package(s) frozen baby peas

(1 RATING)

16 Pinches 7 Photos

Dorothy Wiggins

Berkeley, CA

Updated on Dec 9, 2012

This is a version of a recipe my mother remembered from her childhood. My father experimented for decades and reconstructed a fond childhood memory for her. This is one of the versions. It is the family favorite!

Rate

prep time 1 Hr

cook time 45 Min

method Stove Top

yield 12 - 24

Ingredients

12 - 16 ounces low sodium chicken stock
1/2 to 1 pounds langonisa (sausage) - cut into coins and quartered
1 - 2 - spanish chorizo - cut into coins and quartered
10 - 12 ounces spanish olives stuffed w/pimento - drained
1 to 1 1/2 - spanish onions - finely diced
8 - 10 - cloves fresh garlic - minced fined
4-6 ounces raisins
1/2 - each red, yellow, green bell peppers-finely minced
8 ounces ripe, pitted olives- drained
4-6 - boneless chicken breast - diced
- olive or vegetable cooking oil -to cover bottom of pot
1-2 pinch spanish saffron
3-4 - bay leaves
1/4 cup each garlic granules, ground black pepper
1 teaspoon sea salt- ground
2-3 pinches smoked spanish paprika
4-8 cups cooked long grain rice
12 ounces shelled, veined and cleaned shrimp - cut into 1/4 to 1/2 inch bits
1 package frozen baby peas

How To Make arroz a la valenciana de milagros

Step 1

Use a large and heavy Dutch oven or covered roaster. Spray with cooking oil. Heat pan over a medium high flame. Add olive oil to cover the bottom of the pan.

Step 2

When oil is hot toss sausage chunks in to brown. Remove all sausage pieces when browned and reserve.
Step 3

Add the diced bell peppers, onions, garlic and spices. Stir well to incorporate into the cooking mixture. Cover the pan. Let the mixture simmer on medium-low heat. Stir occasionally. Until the liquid changes o a golden yellow color.
Step 4

Add diced chicken to the pan and begin to lightly cook the chicken.
Step 5

When the chicken is partially cooked, add 12 ounces of the chicken stock. Stir well to incorporate the seasoning. Cover and simmer for a 2-3 minutes.
Step 6

Remove the lid. Add the rice to the mixture in the pan. . Toss lightly to avoid burning the rice and spices.
Step 7

Continue cooking withot the lid and watch for the liquid to coat the rice evenly and to evaporate.
Step 8

When the liquid is reduced by half, add the remaining ingredients.
Step 9

When the liquid is nearly gone, turn off the flame and toss the mixture to fluff. It should resemble a dry rissoto.
Step 10

Serve garnished with sliced or diced hard boiled eggs and a light sprinkling of capers. Optional: serve pickled garden vegetables on the side.
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