Arroz Valenciana


  • 1 small chicken fryer, cut in 2-inch pieces
  • 1/2 lbs. pork cut in 1-inch pieces, 1/4 inch thick
  • 2 chinese sausages
  • 6 small potatoes, quartered
  • 2 garlic cloves, chopped
  • 2 large ripe tomatoes
  • 2 bell peppers (red preferrably), cut in 1/8 pieces
  • 1 cup green peas
  • 3 cups rice boiled (2c sticky rice, 1c jasmine rice) in 3 cups of water and 2 cups of coconut milk (gata)
  • 1/2 cup butter (1/2 bar)
  • 1/4 cup black olives, sliced
  • 1 tsp. salt
  • 2 garlic cloves and 1 head onion (finely chopped - for sauteeing)


  1. Place chicken and pork in frying pan and saute with garlic, onion and a slice of butter. Cook chicken and pork.
  2. Season with salt and pepper until slightly brown.
  3. In a deep sauce pan fry garlic, onions and tomatoes in butter in the given order.
  4. Add the potatoes, chicken, pork and sausages.
  5. Stir and cover until meat and potatoes are done.
  6. Add water if necessary.
  7. Add the bell peppers, peas and black olives.
  8. When meat and vegetables are done, remove some of the stock from the meat and set aside.
  9. Add the cooked rice to the meat and mix thouroughly.
  10. Add remaining stock and season to taste.
  11. Cook on low heat until mixture becomes quite dry.
  12. Serve on platter and garnish top with sliced hard boiled eggs. stuffed olives, bell pepper strips and sprigs of parsley leaves.

Last Update: 01 January 2010


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