Arroz Ala Valenciana with Adobo (Spanish-style Rice with Adobo)

Demonstrated by: Executive Chef Almar Arcano of Hy's Steak House

Ingredients

1/4 lb pork, cubed
1/4 lb boneless chicken thighs, cubed
4 cups water
1/4 cup soy sauce
2 teaspoons vinegar
4 cloves garlic, minced
2 peppercorns
1 bay leaf
1 cup rice
2 cups mochi (glutinous) rice
1 pinch saffron
1 1/2 cups coconut milk
4 slices bacon, chopped
1 tablespoon minced onion
2 chorizos (Spanish sausages), sliced
1/2 cup raisins
1 tomato, diced
1/2 cup tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup frozen peas, thawed
1/2 cup canned garbanzo beans

Instructions

To make adobo, brown pork well; add chicken, 2 cups of the water, the soy sauce, vinegar, 2 cloves of minced garlic, peppercorns, and bay leaf. Bring to a boil, lower heat and simmer, uncovered, for about 30 minutes or until only 2 tablespoons liquid remains and pork is tender. Set aside.

Wash rice and mochi rice. Cook in rice cooker with saffron, 1 cup of the coconut milk, and the remaining 2 cups water.

In a large skillet, sauté; bacon, onion, and the remaining 2 cloves minced garlic. Add sausages, raisins, tomato, tomato sauce, the remaining 1/2 cup coconut milk, salt, pepper, and the adobo mixture. Cook a few minutes. Stir in cooked rice, peas, and garbanzo beans. Makes 8 to 10 servings.

Note: Turmeric or powdered annatto can be used in place of the saffron.

Lunch

Other

Filipino

Filipino Recipes5/1/1999

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