Extra Rice, Please: Arroz Valenciana

Arroz Valenciana

Ingredients:

2 tbsp olive oil
500 grams chicken (cut into 1-2 inch pieces)
1 Spanish chorizo (sliced)
1 medium onion (chopped)
2 tomatoes (chopped)
1 tsp saffron (optional)
1 cup bell peppers (sliced)
2 cups risotto or glutinous rice
2 cups chicken stock
1 cup coconut milk
3 tbsp tomato paste
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp chili flakes
1/4 cup fresh parsley (chopped)
Salt and Pepper


Directions:

1. Sauté the onions for about a minute and add the chicken.  Cook for about 5 minutes.

2. Add the chorizo and cook for about a minute.

3. Add the tomatoes.

4. Season with salt, pepper and saffron.  Cook for about 3-5 minutes.

5. Add some of the bell peppers.  Cook for about a minute.

6. Add the rice and stir.  Roast for about a minute.

7. Add the chicken stock and coconut milk.  Simmer for about 5 minutes.

8. Add the tomato paste.

9. Season with salt, pepper, paprika, cayenne and chili flakes.  Cook for about 10 minutes.
Stir occasionally to avoid having the rice stick to the bottom of the pan.

10. Taste and adjust the seasoning.  I added more tomato paste.

11. Add the peas and the rest of the bell peppers.  Simmer until the rice is completely cooked.
Plate and Enjoy! :)