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Filipino   -   Arroz A La Valenciana   adapted from The Philippine Cookbook by Reynaldo Alejandro

  • 3 Pounds Chicken -- cut into 6 pieces
  • 1/2 Pound Pork -- cut into strips
  • Salt And Pepper -- to taste
  • 1/2 Cup Corn Oil
  • 2 Teaspoons Annatto Powder -- or paprika
  • 1 Tablespoon Garlic -- finely chopped
  • 1 Large Onion -- finely chopped
  • 1 Cup Tomato Sauce
  • 6 Large Potatoes -- peeled and quartered
  • 1 Stick Pepper -- chopped
  • 4 Cups Water
  • 1 Small Bell Pepper -- chopped
  • 2 Cups Peas
  • 3 Cups Rice -- cooked
  • 1/2 Cup Pimiento Stuffed Olives
  • 3 Medium Hard-Boiled Egg -- sliced
Directions Season pork and chicken with salt and pepper. Fry in oil until brown on all sides. Remove and set aside. Add anatto powder, garlic, onion and tomato sauce. Simmer until you get a saucelike consistency. Add potatoes, pepperoni and water. Cover and bring to a boil. Stir and reduce heat to low. Add bell peppers and peas. Simmer for 15 minutes. Add rice, pork, and chicken to the pot. Mix until well blended. Cook until mixture becomes dry. Serve on large platter garnished with olives and egg.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 3, Easiness: 3, Speed: 3, Overall: 3 Rate this recipe

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