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–+ servings
Nicaragua arroz a la valenciana served on a white plate.

NICARAGUA ARROZ A LA VALENCIANA

Keesha
Take your tastebuds to Central America with this easy rice meal Nicaragua Arroz a la Valenciana featuring savory cooked rice graced with carrots and peas and a boatload of meaty goodness from chicken breast, diced ham, and pork sausages. A fantastic rice dish that can be served on regular weeknights or on special occasions!
5 from 33 votes
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 6
Calories 646 kcal

Ingredients
 
 

  • 1 Chicken breast skinless and boneless
  • 2 Carrots cut into cubes
  • ½ cup Peas
  • 1 stick Butter
  • 1 teaspoon Sugar
  • 2 pieces Pork sausages cut in slices
  • 3 cups Ham diced
  • 1 White onion cut in julienne strips
  • 3 cloves Garlic
  • 1 Chiltoma red bell pepper cut in julienne strips
  • 2 Tomatoes diced
  • ½ cup White wine
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons Tomato paste
  • Salt and Pepper to taste
  • 2 cups Rice
  • 3 cups Chicken broth
  • Chopped cilantro for garnish

Instructions
 

  • Place a medium saucepan with water and salt over medium heat. Add the chicken breast and cook for 15-20 minutes. Remove the chicken breast, shred it with two forks, and set aside (keep the broth).
  • 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.)
  • Place a frying pan with two tablespoons of butter and the 1 teaspoon sugar over medium heat for about 2 minutes. Once the sugar has caramelized, add the shredded chicken, the pork sausage, and the ham, stir and cook for about 8 minutes, or until golden brown. Then set aside.
  • Add a little bit of butter to a pot and melt over medium heat until it is hot. Add onion and garlic, lower the heat a little bit and wait for them to crystallize. Then add the chili, tomatoes, and white wine, Worcestershire sauce, tomato paste, salt, pepper, and rice.
  • Stir everything with a wooden spoon for about 2 minutes, then add the chicken broth and more water if necessary. Let it cook over medium heat, and when it has evaporated and has no more liquid, reduce the heat to low, cover, and let it cook for about 15 minutes or until the rice is soft.
  • When the rice is cooked, stir in the cooked chicken, pork sausage and ham, carrots, and peas.
  • Garnish with chopped cilantro and serve.

Notes

  • You may replace chicken breast with shredded rotisserie chicken.
  • Add in any leftover holiday ham you have in this dish.
  • Feel free to replace pork sausage with Italian sausage, bratwurst, or vegan sausage, if desired.
  • If you don't have white wine on hand, you may replace it with the same amount of low-sodium chicken broth.
  • You can cook this dish in advance, let it cool, and store it in the fridge for 2-3 days.

Nutrition

Serving: 1 portionCalories: 646kcalCarbohydrates: 61gProtein: 30gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 108mgSodium: 1526mgPotassium: 860mgFiber: 3gSugar: 6gVitamin A: 5020IUVitamin C: 49mgCalcium: 64mgIron: 2mg
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