Arroz Valenciana

Ingredients for Arroz Valenciana

• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 medium onion, chopped
• 5–6 chicken wings, separated into wingettes and drumettes
• 2 tablespoons fish sauce, optional
• 2 cups glutinous or sticky rice, washed
• 1 tablespoon turmeric powder
• 1 cup carrots, cut into strips
• 1 cup bell pepper, cut into strips
• 2 bay leaves
• Salt and pepper, to taste
• 1 cup green peas
• 1/2 cup raisins
• 1 (13.5 fl oz) can coconut milk
• 1–2 cups water
• 2 hard-boiled eggs, sliced
• Cooked shrimp, for garnish
• Bell pepper, for garnish
• Raisins, for garnish
• Green peas, for garnish

How to cook Arroz Valenciana

1. 1.Over medium heat, sauté onion and garlic in oil until soft. Add chicken and cook about 3 minutes until nearly cooked; add fish sauce if using.
2. 2.Stir in rice and turmeric for 1 minute. Add carrots, bell pepper, bay leaves, salt, pepper, peas, and raisins.
3. 3.Pour in coconut milk and 1 cup water. Cover and cook 20–30 minutes, stirring occasionally and adding water if rice remains firm.
4. 4.Cook until rice is tender and all liquid is absorbed. Remove bay leaves, then mold in a llanera or serve directly.
5. 5.For a festive mold, place egg, shrimp, bell pepper, raisins, and peas in the llanera before adding the rice.