Nicaraguense Arroz A La Valenciana
Arroz A La Valenciana is a delicious Nicaraguense version of Valencian paella. It typically features shredded chicken, sausage, carrots, celery and bell peppers. You can enjoy this as a main entree' or as a side dish.
Ingredients
- 1 cup of cooked white rice
- 1 pound of boneless skinless chicken breast
- 2 chopped classic hotdog sausages (not beef)
- 1 tablespoon of olive oil
- 1 tablespoon of salted butter
- 1/2 cup of chopped white onions
- 1/3 cup of chopped baby carrots
- 1/3 cup of chopped celery
- 1/3 cup of green peppers
- 1 medium tomato diced
- 1 tablespoon of chopped garlic cloves
- 1/2 cup of chicken stock (reserved from boiled chicken)
- 1 to 2 tablespoons of adobo all purpose seasoning
- 1/2 packet of sazon with achiote
- 1 tablespoon of ketchup
- 1 teaspoon of worcestershire sauce
- Fresh or canned sweet green peas (optional)
- Cilantro for garnish
Instructions
- Cook 1 cup of white rice with 1 1/3 cup of chicken stock until tender. Save rice for next day.
- On the next day, in a pot with plenty of water add chicken breast, chopped garlic and adobo. Boil chicken until fully cooked.
- Once cooked, remove chicken from broth and shred with 2 forks. Reserve part of the broth for later.
- In a saute' pan, add olive oil and butter. Once melted add veggies: chopped onions, celery, carrots, green peppers and tomatoes. Cook until soft for about 3 minutes.
- Next add shredded chicken along with reserved chicken broth. Simmer for 5 minutes.
- Add cooked rice to the chicken and veggies. Equal parts rice to chicken.
- Last fold in the chopped hotdogs and cook for 2 minutes.
- For flavor and color, add half a packet of sazon, dashes of ketchup and worcestershire sauce. Mix well.
- If desired, add canned or fresh green peas for more sweetness (optional).
- Serve with cilantro and enjoy.