Arroz Valenciana Recipe

Arroz Valenciana Recipe


Arroz Valenciana is a Filipino rice dish similar to the Spanish paella. It uses sticky rice, coconut, milk, vegetables, chicken, and more.

Prep: 10 mins
Cook: 40 mins
Total: 50 mins


  • ½ lb chicken thigh, or breast, chopped
  • 3 chorizo de bilbao, sliced diagonally
  • ½ cup malagkit, glutinous white rice
  • 1 cup Jasmine rice
  • 2 tbsp tomato paste
  • 1 red bell pepper, medium, cut into strips
  • ½ cup raisins
  • ½ cup frozen green peas
  • 1 tsp paprika
  • 2 cup chicken broth
  • 1 cup coconut milk
  • 1 tomato, medium, diced
  • 1 yellow onion, medium, diced
  • 3 garlic cloves, crushed
  • 3 boiled eggs
  • 3 tbsp extra virgin olive oil
  • Spanish saffron, a pinch
  • salt, to taste
  • pepper, to taste


  1. Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
  2. Heat the olive oil in a paellera or wide pan.
  3. Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
  4. Put-in the chopped chicken. Cook for 3 minutes.
  5. Add the chorizo de bilbao. Cook for 2 minutes.
  6. Add-in the salt, pepper, saffron, and paprika. Stir.
  7. Pour-in the chicken broth and coconut milk. Stir and let boil.
  8. Add-in the washed rice. Stir. Let boil.
  9. Add the tomato paste. Stir. Cover and simmer for 5 minutes.
  10. Put-in the raisins, and green peas. Cover and simmer for 8 minutes.
  11. Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
  12. Garnish with sliced boiled egg. Serve.
  13. Share and enjoy!


  • Sugar: 4g
  • :
  • Calcium: 56mg
  • Calories: 784kcal
  • Carbohydrates: 56g
  • Cholesterol: 192mg
  • Fat: 48g
  • Fiber: 4g
  • Iron: 5mg
  • Monounsaturated Fat: 9g
  • Polyunsaturated Fat: 3g
  • Potassium: 610mg
  • Protein: 31g
  • Saturated Fat: 20g
  • Sodium: 1588mg
  • Trans Fat: 1g
  • Vitamin A: 1506IU
  • Vitamin C: 44mg
Nutrition Disclaimer
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