August 7, 2008


2 cups rice, cooked
2 cups malagkit (sticky rice), cooked
2 pcs chicken thighs and legs, chopped into small pieces
1/4 kilo pork, sliced into thin strips
1/2 kilo chicken liver and giblets, chopped
4 pcs frankfurters, sliced diagonally
1/2 cup green peas
2 pcs bell peppers (red and green), cut into thin strips
2 small cans of tomato sauce
1 large onion, chopped
2 cloves garlic, crushed
2 tbsp patis
1 tbsp atchuete oil
2 tbsp margarine
salt to taste

For garnishing
2 hard-boiled eggs, sliced
spring onions chopped

1. Flake rice and malagkit with fork while still hot. Set aside.
2. In a deepn pan, saute garlic in atchuete oil. Add onion.
3. Add pork, chicken and giblets. Season with patis, then cover. After 2 minutes, pour in 1/2 cup of water.
4. Cover and simmer until half done.
5. Add frankfurters, pepper, and tomato sauce. Season with salt to taste.
6. Boil for five minutes, then add rice, malagkit, margarin and peas.
7. Mix until well-blended. Reduce heat, then cover.
8. Garnish with sliced hard-boiled eggs and chopped spring onions.

Related Recipes
4 responses to "ARROZ VALENCIANA"
joey abainza said:
December 29, 2009

we use chorizo de bilbao instead of frankfurters…its more yummy..try it

MAT said:
December 31, 2009

may na-try akong hotdog ang hinalo :-) ok naman ang taste. pero mas Pinoy siguro kung longganiza na lang.

December 19, 2011

ask ko lng po kng 1 and 1/2 kilo na malagkit ilang chicken stock po ang ilalagay??thank you po!!more power..

Ramon said:
January 12, 2012

diba dapat gamit ang yellow ginger or kalawag sa Ilonggo for color instead of atchueti. yes chorizo bilbao po ang original.

Leave a comment
Name : 
Mail : 
Website : 
Message :