This rice dish, arroz valenciana, was always cooked at Christmas. It simply means rice cooked in the Valencia style (arroz means rice and Valencia is a region in Spain). Although of Spanish origin, this recipe also has Filipino influences. Aside from the Spanish ingredients, it has rice and coconut milk.
2 tbsps. olive oil
3 cloves of garlic, crushed
1 onion, cut into chunks
4 boneless chicken thighs, cut into quarters
1 whole portuguese sausage sliced. slightly browned
2 tbsps. tomato puree (paste)
1 c. of uncooked Thai jasmine or long grain rice
1/2 c. of uncooked short grain rice
1 tbsp. fish sauce
1 tsp. of kasubha (safflower) toasted and crushed
2 potatoes, cut into big chunks
1/2 sweet red pepper, cut into chunks
1 c. chicken stock
1 c. of coconut milk
1/3 c. sultanas or raisins
1/3 c. of frozen green peas
Soak the rice in water for an hour. Drain very well.
Pre-heat the oven to 300 F. Heat up a sauté pan and add the 2 tbsps. of olive oil. Sauté the garlic until light brown, then add the onions. Cook until translucent but not soft. Add the chicken pieces and the sliced portuguese sausage. Stir. When the chicken meat has changed colour, add the tomato puree (paste) and the fish sauce. Stir until the tomato puree fully coats the chicken. Cook for 2 minutes. Add the rest of the ingredients, except for the sultanas, peppers and green peas, and bring to a boil. Turn the heat on low and simmer, covered, for 5 minutes. Add the sweet peppers and sultanas and stir.
Transfer to an oven proof dish. Set this dish inside a bigger pan and add water to reach halfway up its sides. Cover both pans tightly with foil. Bake for an hour, stirring at half time. Take out of the oven and add the green peas. Return to the oven for a further 5 minutes. Take out of the oven and let rest for 15 minutes before serving.