Nicaragua Arroz a la Valenciana
Equipment
- Large skillet or paella pan
- Wooden spoon
Ingredients
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 lb chicken cut into small pieces
- ½ lb pork cut into small pieces
- ½ cup vegetable oil
- 1 large onion chopped
- 1 bell pepper chopped
- 2 garlic cloves minced
- ½ cup green peas
- ½ cup chopped carrots
- ½ cup chopped tomatoes
- ¼ cup pimento-stuffed olives
- ¼ cup capers
- ¼ cup raisins
- ¼ cup white wine
- ¼ teaspoon saffron threads
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet or paella pan. Cook chicken and pork until browned, then set aside.
- In the same pan, cook onion, bell pepper, and garlic for 5 minutes.
- Add rice and cook for 2 minutes, stirring constantly.
- Stir in chicken broth, peas, carrots, tomatoes, olives, capers, raisins, and white wine. Bring to a boil.
- Add saffron threads, salt, and pepper. Return chicken and pork to the pan.
- Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally.
- Remove from heat and let sit for 5 minutes, covered.
- Serve hot, garnished with additional olives or chopped parsley if desired.
Nutrition
Calories: 482kcal | Carbohydrates: 47g | Protein: 15g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 726mg | Potassium: 392mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1956IU | Vitamin C: 27mg | Calcium: 47mg | Iron: 2mg