YIELD 8 SERVINGS
2 each pcs. deboned breasts, cut into serving pieces
3 each tb vegetable oil
3 each garlic cloves, minced
1 medium onion, chopped
2 medium tomatoes, chopped
2 medium potatoes, cubed
1 each tb tomato paste
3/4 cup water
1 cup frozen green peas
3 cup long grained rice 4 cups chicken s, tock for cookin
1 salt and pepper to taste
1/2 cup green olives (optional)
1/3 cup sweet red pepper, sliced thinly
2 each hard-boiled eggs, sliced for garnish
1 season chicken breast pieces lightl, y with salt and
A Recipe for
Chicken Arroz Valenciana
Eat little, sleep sound. |
| Iranian Proverb |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
This Recipe for Chicken Arroz Valenciana is one of thousands in the Recipes-to-go Ethnic Cookbook.
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
If you enjoy this Chicken Arroz Valenciana Recipe - you should enjoy the recipe collections you can find on the websites below:
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
This is a recipe for Chicken Arroz Valenciana from the recipe cookbook of Recipes-to-go (Ethnic)
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Food Tip |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Herb Tip |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
pepper and pan-fry in 2 tablespoons oil until browned. Set aside. In
a deep pan over medium heat, saute garlic, onion and tomatoes in 1
tablespoon oil. Add chicken and 3/4 cup water. Simmer in covered pan
over medium low heat for agbout 10 minutes. Add potatoes, peas,
sweet pepper slices and olives. Correct seasonings. Cook for another
8-10 minutes or until potatoes are tender. Remove meat and vegetables
and set aside. Remove fat from sauce. Remove sauce. Let cool.
Combine reserved sauce with 1 tablespoon tomato paste with enough
chicken stock to have a total amount of approximately 4 1/2 cups.
Use this combined mixture in place of water to cook rice. Mix rice
and liquid well in a rick cooker before cooking. Season with a little
sant and pepper to taste. Turn on rice cooker. When rice is cooked,
let cool a little then combine it gently with the meat and vegetable
mixture in a shallow serving platter. Smoothen mixture with the back
of a spoon for presentation. Garnish top with slices of hard-boiled
eggs, green olives and sweet red pepper slices. Serves 8-10. Source:
Philippine Recipe Made Easy by Violeta A. Noriega.
Serves: 8
Chicken Arroz Valenciana Recipe brought to you by Recipes To-Go