Arroz A La Valenciana de Milagros
By
Dorothy Wiggins
@ddwiggins
1
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!
Ingredients
- 12 - 16 oz
- low sodium chicken stock
- 1/2 to 1 lb
- langonisa (sausage) - cut into coins and quartered
- 1 - 2
- spanish chorizo - cut into coins and quartered
- 10 - 12 oz
- spanish olives stuffed w/pimento - drained
- 1 to 1 1/2
- spanish onions - finely diced
- 8 - 10
- cloves fresh garlic - minced fined
- 4-6 oz
- raisins
- 1/2
- each red, yellow, green bell peppers-finely minced
- 8 oz
- 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 c
- each garlic granules, ground black pepper
- 1 tsp
- sea salt- ground
- 2-3 pinch
- smoked spanish paprika
- 4-8 c
- cooked long grain rice
- 12 oz
- shelled, veined and cleaned shrimp - cut into 1/4 to 1/2 inch bits
- 1 pkg
- frozen baby peas
How to Make Arroz A La Valenciana de Milagros
- 1Use 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.
- 2When oil is hot toss sausage chunks in to brown. Remove all sausage pieces when browned and reserve.
- 3Add 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.
- 4Add diced chicken to the pan and begin to lightly cook the chicken.
- 5When 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.
- 6Remove the lid. Add the rice to the mixture in the pan. . Toss lightly to avoid burning the rice and spices.
- 7Continue cooking withot the lid and watch for the liquid to coat the rice evenly and to evaporate.
- 8When the liquid is reduced by half, add the remaining ingredients.
- 9When the liquid is nearly gone, turn off the flame and toss the mixture to fluff. It should resemble a dry rissoto.
- 10Serve garnished with sliced or diced hard boiled eggs and a light sprinkling of capers. Optional: serve pickled garden vegetables on the side.
