Chicken and Shrimp Valenciana

It has been a while the last time I cooked Valenciana so I made some and this time a more simple one. It turned out pretty good and cured my cravings.

For complete Valenciana Ilonggo style recipe click link below:

Ingredients
  • 1 cup jasmine rice
  • 1 cup glutinous rice
  • 1 lb. boneless chicken meat, cut into bite size
  • 1/2 lb. shrimp, peeled
  • 1 medium red bell pepper, cut into strips
  • 2 cups chicken broth
  • 1 large tomato, diced
  • 1 medium onion, diced
  • 4-5 cloves garlic, minced
  • 1 tablespoon paprika
  • 1/2 cup tomato sauce
  • 2 cups sprite or 7 up
  • 2 hard boiled eggs for garnishing
  • chopped green onions for garnishing
  • salt and ground pepper to taste
  • 4-5 tablespoon olive oil

Instruction
  1. Combine glutinous and jasmine rice. Wash well and drain. Set aside.
  2. Using a wok, sauté garlic, onion and tomato in olive oil till caramelized.
  3. Add chicken and cook for 5 minutes in medium low heat.
  4. Season with salt, ground pepper and paprika. Stir well.
  5. Pour in chicken broth and sprite. Stir well and allow to boil.
  6. Add shrimp, cook for few minutes then remove the shrimp and set aside.
  7. Add rice, stir, cover wok and allow to boil for 5 minutes in medium heat.
  8. Add tomato sauce, stir well and simmer in low heat. Keep stirring every few minutes to allow the rice to cook evenly and won't stick at the bottom of the wok.
  9. When rice is almost fully cooked add bell pepper and cooked shrimp. Mix well, cover pot and continue to simmer to lowest heat till rice is fully cooked.
  10. Place in a serving dish and garnish with chopped green onion and eggs. Serve and Enjoy
Note:
*Rice varies so remember you can always add more HOT water in instruction #8 if needed.
*Make sure to simmer in low heat to allow the rice to cook evenly. It's like cooking rice in a pot the old fashion way. Once it starts boiling you lower the heat to allow the rice to cook from the steam.

4 comments:

Anonymous said...

First time to hear/read adding sprite as liquid. Does sprite give a kick to the taste? Have you experimented this yourself? I would like to know because this is my favorite dish. Thanks. God bless!
BTW, I just got done cooking chicken estado using your recipe. It tastes so good. I didn't add red bell pepper though (not handy)!Thanks for sharing your recipe.

Anonymous said...

First time to hear/read adding sprite as liquid. Does sprite give a kick to the taste? Have you experimented this yourself? I would like to know because this is my favorite dish. Thanks. God bless!
BTW, I just got done cooking chicken estado using your recipe. It tastes so good. I didn't add red bell pepper though (not handy)!Thanks for sharing your recipe.

Casa Baluarte said...

Hello,yes it is worth a try. It adds a tangy flavor to the rice rather that just cooking it with just water. Give it a try one time then let me know. And yes, i tried and used sprite or 7-up with my other dishes such as marinating chicken for chicken inasal or even boiling pork ribs in sprite to tender the meat.
Glad you like my chicken estufado recipe and thanks for following Casa Baluarte ☺

Casa Baluarte said...

Oh yeah i forgot to mention, sprite or 7-up is great for garlic shrimp.