Everyday Meals

Filipino Rice (Arroz Valenciana)


  • 3 tablespoons olive oil
  • 1onion, chopped
  • 2 cloves garlic
  • 2 teaspoons paprika
  • 2 ¼ pounds chicken legs, thighs, and wings
  • 1 ½ cups sweet peas
  • 1 (7 ounce) can olives
  • 2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste
  • salt and ground black pepper to taste
  • 2tomatoes, diced
  • 1 cup water
  • 2 cups glutinous sweet rice (malagkit)
  • 1 (14 ounce) can coconut milk
  • 1red bell pepper, sliced lengthwise
  • 2hard-boiled eggs, sliced lengthwise
  • Directions

  • Step 1

    Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.


  • Step 2

    Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.

  • Cook's Notes:

    Use any chicken pieces you prefer.

    Any kind of olives will do.

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