Nicaraguense Arroz A La Valenciana
Join me on a culinary journey to create irresistible Nicaraguense Arroz A La Valenciana at home.
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.
Notes
Feel free to customize your Arroz A La Valenciana by adding ingredients like green peas, carrots, or even diced chorizo for an extra burst of flavor.
