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Chicken Arroz Valenciana



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

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.


Servings: 8



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