Arroz a la valenciana

"Arroz a la valenciana" (Spanish) or "Arroz à valenciana" (Portuguese) is a typical Nicaraguan, Portuguese, and Spanish dish. In Nicaragua it is referred to as a Latin American version of Valencian's paella. [ [http://www.smart-central.com/HolidayPages/navidad.htm Navidades ] ] [ [http://archivo.elnuevodiario.com.ni/2001/octubre/22-octubre-2001/variedades/variedades1.html El Nuevo Diario - El léxico de las comidas populares en Nicaragua ] ]

Ingredients

The dish consists 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. [ [http://www.geocities.com/erasgu/arrozvalenciana.html ARROZ A LA VALENCIANA (Estilo Nicaraguense) ] ]

Preparation

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 let to cook. Afterwords, in a frying pan, butter, onion, and red pepper is fried. Later the chicken and rice is added and mixed together along with sausage and the optional addition of beer or white wine. [http://recetas2.hispanoplaces.com/cgi-bin/linfo.cgi?id=400]

ee also

Related dishes
* Arroz negro
* Fideuà
* Fried rice
* Jambalaya
* Paella
* Pilaf
* Plov
* Risotto

References