A fantastic rice dish for any occasion!
Today’s recipe is a fantastic dish that mirrors the rich culture of Nicaragua, a country located in Central America.
Aside from its exceptional medley of flavors, Arroz ala Valenciana is also a cinch to make. It’s easy enough to make on regular nights or on special occasions.
Chicken breast skinless and boneless Carrots cut into cubes Peas Butter Sugar Pork sausages Ham diced White onion Garlic Chiltoma red bell pepper Tomatoes
Cook and shred chicken breast. (Or better yet use a rotisserie chicken.)
Pre-cook the carrot and peas in a medium saucepan for about 13 minutes over medium heat and set aside. (You can use also frozen vegetables.)
Melt 2 tbsp butter with 1 tsp sugar in a frying pan over medium heat. Add shredded chicken, pork sausage, and ham. Cook for 8 mins until golden brown. Set aside.
Melt butter in a pot over medium heat. Add onion, garlic, chili, tomatoes, white wine, Worcestershire sauce, tomato paste, salt, pepper, and rice.
Stir everything, then add the chicken broth. Let it cook and when it has evaporated and has no more liquid, reduce the heat to low, cover, and let it cook until the rice is soft.
If you are a huge fan of rice meals, then this one should be on your must-try list. I guarantee that you’d have seconds or thirds of this once you get started.