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arroz a la valenciana de milagros

(1 rating)
ddwiggins avatar
Recipe by
Dorothy Wiggins
@ddwiggins
Berkeley, CA

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!

►
(1 rating)
yield 12 - 24
prep time 1 Hr
cook time 45 Min
method Stove Top

Ingredients For arroz a la valenciana de milagros

  • 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

  • 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.
  • 2
    When oil is hot toss sausage chunks in to brown. Remove all sausage pieces when browned and reserve.
  • 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.
  • 4
    Add diced chicken to the pan and begin to lightly cook the chicken.
  • 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.
  • 6
    Remove the lid. Add the rice to the mixture in the pan. . Toss lightly to avoid burning the rice and spices.
  • 7
    Continue cooking withot the lid and watch for the liquid to coat the rice evenly and to evaporate.
  • 8
    When the liquid is reduced by half, add the remaining ingredients.
  • 9
    When the liquid is nearly gone, turn off the flame and toss the mixture to fluff. It should resemble a dry rissoto.
  • 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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