Valenciana

Valenciana, a delightful Filipino rice dish, draws its inspiration from Spain's paella due to centuries of Spanish colonial influence. This fusion of culinary traditions has resulted in a unique Filipino take on the classic, featuring glutinous rice, turmeric for that vibrant yellow hue, and a medley of meats, vegetables, and flavors.  It's a dish that signifies celebration, often gracing festive occasions such as fiestas and family gatherings. Over time, Valenciana has become a cherished part of Filipino culinary tradition, with each family adding its special twist to this flavorful and communal meal.

Nutrition Facts (per serving):

Calories: 380

Total Fat: 13g

Saturated Fat: 3g

Cholesterol: 120mg

Sodium: 750mg

Total Carbohydrates: 51g

Dietary Fiber: 3g

Sugars: 5g

Protein: 15g

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 1 hour and 5 minutes

Servings: 8

Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.

Ingredients:

4 cups glutinous rice

4 cups water

1 pc Chicken cubes

1 tsp Turmeric powder

1 pc Onion (minced)

4 cloves Garlic (minced)

2 tbsp Oil

½ cup Chorizo de Bilbao (optional)

½ cup Pork or chicken liver (strips)

1 cup Pork or chicken breast (cubed)

2 tsp Fish sauce or salt

½ cup Water

155 grams green peas

2 pcs Bell pepper (strips, red and green)

1/2 cup raisins (75g) (optional)

1 pc Egg (boiled and sliced)

Directions:

Step 1: 

In a rice cooker bowl, place the glutinous rice and rinse it thoroughly four times to remove excess starch. After rinsing, add 3 ½ cups of water. Take the remaining ½ cup of water and dissolve the chicken cube in it; you can use warm water to expedite the dissolution process or even gently heat it to ensure the cube fully dissolves. Once the chicken cube is dissolved, add it to the rice. Next, introduce the turmeric powder, and mix everything thoroughly. Proceed to cook the rice using your rice cooker.

Step 2:

While waiting for the rice to cook, heat a pan over medium heat. Add the oil and fry the chorizo until it's cooked through. Remove the chorizo from the pan and set it aside.

Step 3:

In the same pan, add the minced onion and garlic. Sauté until aromatic. Then, add the cubed pork or chicken and stir-fry for about one to two minutes. Add the fish sauce and continue to stir-fry.

Step 4:

Add the liver strips and stir-fry for another minute or two until they start to brown.

Step 5:

Pour in ½ cup of water into the pan to cook and soften the pork. Let it boil until the water has mostly evaporated.

Step 6:

Add the green peas and bell pepper strips to the pan, stirring them into the meat mixture. Reintroduce the cooked chorizo to the pan. Adjust the seasoning with salt and pepper, if needed. Set the mixture aside.

Step 7:

Boil the egg until it's hard-boiled, then slice it into 8 pieces. Set the egg slices aside.

Step 8:

Once the glutinous rice is cooked, combine it with the meat mixture to ensure they are evenly mixed. Taste and adjust the seasoning with salt and pepper, if necessary. To serve, arrange the Valenciana on a platter and top it with the boiled egg slices. 

Tips:

• You can use chicken, pork, or a combination of both according to your preference.

• If you like it slightly sweeter, add the optional raisins for a touch of sweetness and color.

• You can also garnish with sliced spring onions or chopped cilantro for added freshness.

• You can soak the glutinous rice for about 30 minutes before washing it for better results.

• You can personalize your Valenciana by adding shrimp if you prefer. It's a fantastic way to enhance the flavor and introduce seafood into this already delicious dish.

Serve & Enjoy! 💖