|Alternative names||Arroz à valenciana, Arroz valenciana|
|Place of origin||Latin America|
|Main ingredients||rice, chicken, chorizo, butter, onion, red bell pepper, tomatoes|
Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is a typical Latin American dish which is also considered as a part of Philippine cuisine. It is considered as the Philippine version of paella. In Chile and Nicaragua it is referred to as a Latin American version of Valencian paella.
The dish consists of one pound of rice, chicken, chorizo, two ounces of butter, one onion, one red bell pepper, two tomatoes, a can of tomato paste, and salt and pepper to taste. It is usually prepared with beer, along with white wine.
The Philippine version differs from the Latin American version in that it uses glutinous rice, like how other Philippine paelya differ from the original Valencian paella. Otherwise the ingredients are the same. In the Philippines, arroz a la valenciana refers to chicken, and longganisa (chorizo) versions, while other versions are referred to generically as paelya.
To prepare the dish, first the chicken is cooked in sufficient water, then onions, red bell pepper and salt are added. When it's finished the chicken is stripped and any bones are discarded. After comes the preparation of the rice where the chicken is then added and left to cook. Afterwards, in a frying pan, butter, onion, and red pepper are fried. Later the chicken and rice is added and mixed together along with sausage and the optional addition of beer or white wine.