Arroz A La Valenciana is a delicious and hearty dish from Spain that has been adapted and embraced by various cultures worldwide.
The Nicaraguense version of this classic rice dish adds its unique flavors and ingredients, making it a delightful culinary experience.
By preparing Nicaraguense Arroz A La Valenciana at home, you can satisfy your craving and save money compared to dining out.
How to Make Nicaraguense Arroz A La Valenciana
When compared to eating out, making Nicaraguense Arroz A La Valenciana at home is a cost-effective way to treat yourself to a delicious lunch.
Even if you’re not an experienced chef, you can make a delicious and authentic meal by following the offered directions and using the proper ingredients.
Get the items you need, make the dish per the instructions, and enjoy the delicious flavour of Nicaraguense Arroz A La Valenciana.
Ingredients for Nicaraguense Arroz A La Valenciana
You’ll need:
- 2 cups of medium-grain rice
- 1 pound of chicken, cut into pieces
- 1/2 pound of shrimp, peeled and deveined
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup of tomato sauce
- 4 cups of chicken or vegetable broth
- 1/2 teaspoon of saffron threads
- 1/2 teaspoon of paprika
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of dried oregano
- Salt and pepper to taste
- 3 tablespoons of olive oil
You can customize your Arroz A La Valenciana by adding ingredients like green peas, carrots, or even diced chorizo for extra flavor.
Step-by-Step Instructions for Making Nicaraguense Arroz A La Valenciana
Preparing the chicken and shrimp:
Season the chicken and shrimp with salt, pepper, and paprika.
In a large skillet, heat one tablespoon of olive oil over medium heat.
Sear the chicken and shrimp until lightly browned. Set aside.
Sautéing the aromatics:
In the same skillet, add another tablespoon of olive oil.
Sauté the onion, garlic, and bell peppers until they become tender and aromatic.
Adding the rice and sofrito:
Stir in the rice, saffron threads, paprika, cumin, and oregano, coating the rice with the flavors.
Add the tomato sauce and continue stirring until everything is well combined.
Incorporating the proteins and vegetables:
Pour in the chicken or vegetable broth, ensuring it covers the rice completely.
Gently place the chicken and shrimp on top of the rice mixture.
Optionally, add any additional vegetables or ingredients you desire.
Cooking and serving the Arroz A La Valenciana:
Bring the mixture to a boil, then reduce the heat to low.
Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Once cooked, fluff the rice with a fork and serve it hot.
Tips for a Perfect Arroz A La Valenciana
- Properly measuring the rice and water ratio:
Use the same cup to measure the rice and the liquid for consistent results.
The general rule of thumb is to use a 1:2 ratio of rice to liquid, but adjust according to your preference and the rice variety.
- Enhancing the flavor with spices and seasonings:
Don’t be afraid to experiment with different spices and seasonings to suit your taste.
Add a pinch of smoked paprika or hot sauce for an extra kick.
- Achieving the right texture and consistency:
The rice should be tender but still have a slight bite (al dente).
If the rice is undercooked, add a small amount of hot liquid and continue cooking until it reaches the desired texture.
Customization and Serving Suggestions
While Nicaraguense Arroz A La Valenciana is delightful, you can customize it further and create a complete meal. Here are some suggestions:
Adding additional ingredients or flavors:
Mix in some green peas, carrots, or diced chorizo for added color and taste.
Garnish the dish with chopped cilantro or parsley for freshness.
Pairing Arroz A La Valenciana with other dishes:
Serve it alongside fried plantains and a refreshing green salad for a balanced meal.
Pair it with grilled chicken or fish for a satisfying combination of flavors.
Nicaraguense Arroz A La Valenciana
Ingredients
- 2 cups of medium-grain rice
- 1 pound of chicken cut into pieces
- 1/2 pound of shrimp peeled and deveined
- 1 onion finely chopped
- 3 cloves of garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup of tomato sauce
- 4 cups of chicken or vegetable broth
- 1/2 teaspoon of saffron threads
- 1/2 teaspoon of paprika
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of dried oregano
- Salt and pepper to taste
- 3 tablespoons of olive oil
Instructions
Preparing the chicken and shrimp:
- Season the chicken and shrimp with salt, pepper, and paprika.
- In a large skillet, heat one tablespoon of olive oil over medium heat.
- Sear the chicken and shrimp until lightly browned. Set aside.
Sautéing the aromatics:
- In the same skillet, add another tablespoon of olive oil.
- Sauté the onion, garlic, and bell peppers until they become tender and aromatic.
Adding the rice and sofrito:
- Stir in the rice, saffron threads, paprika, cumin, and oregano, coating the rice with the flavors.
- Add the tomato sauce and continue stirring until everything is well combined.
Incorporating the proteins and vegetables:
- Pour in the chicken or vegetable broth, ensuring it covers the rice completely.
- Gently place the chicken and shrimp on top of the rice mixture.
- Optionally, add any additional vegetables or ingredients you desire.
Cooking and serving the Arroz A La Valenciana:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Once cooked, fluff the rice with a fork and serve it hot.
