Description: Food Network Kitchen's Arroz Valenciana.
Recipe courtesy of Maya Ferrante for Food Network Kitchen

Arroz Valenciana

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 8 to 10 servings
This Filipino adaptation of Spanish paella is a staple at holidays and family get-togethers with my mom's family and it’s certainly easy enough to prepare for a hearty dinner any day of the week. The countless variations on what's mixed in depend on where in the Philippines you’re from. Some people include shellfish, chorizo, chicken livers or pork but this version is how my family always prepares it -- simple, vibrant and comforting.



  1. Dissolve the bouillon cube in 2 cups of hot water in a small bowl or liquid measuring cup.
  2. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. dd the onions and garlic and cook, stirring constantly, until the onions start to become translucent, about 1 minute. Add the chicken and 2 teaspoons salt and cook until the chicken is opaque but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk and bouillon broth and stir for 1 minute. Cover and cook on medium-low heat until almost all the liquid is absorbed, about 35 minutes.  
  3. Add the red and green bell peppers, carrots and peas and gently stir. Continue to cook the rice covered until the vegetables are slightly softened and there is no more liquid, about 10 minutes.  
  4. Season with salt and transfer to a serving bowl. Garnish with the hard-boiled eggs and scallions.