Noche Buena is a time for people to enjoy good food with good company. Arroz Valenciana is a dish often served during the holidays and other special occasions. It is similar to Paella and has several variations from cuisines across the globe.
The Filipino version of Arroz Valenciana uses coconut milk, glutinous or sweet rice (locally known as malagkit), boiled eggs, and chorizo. Others add vegetables, like green peas or sliced bell peppers, red or green, to the mix. The colorful and flavorful ingredients atop a bed of sticky, filling yellow rice makes it a satisfying dish worthy of its position during special events.
It only takes about an hour to prepare and cook Arroz Valenciana. Once finished, it could serve a large group of people ready to satisfy their cravings.
People can easily find and replace some ingredients in the recipe, except chicken, rice, and coconut milk. More refined versions use Spanish saffron to add color and flavor to Arroz Valenciana, but people can opt for achuete instead (because it’s cheaper and more accessible).
Even though the recipe calls for chicken and chorizo as star proteins, people can add other ingredients like pork and beef to add more texture to every bite.
The meal is filling because it incorporates two staples in Filipino cuisine: rice and savory ingredients. However, some also add other viands on their plate to elevate the dining experience.
One won’t go wrong with a serving of Arroz Valenciana at the their Noche Buena table.
