Arroz a la valenciana
1 1/2 cup glutinous rice (malagkit) 1 1/2 cup white rice 1 1/2 tsp. Salt 5 cups cococnut milk 1/2 cup oil 1 young chicken cut into serving pieces 1/2 kg pork, cut into serving pieces 2 tbsps. garlic, macerated 1 large onion, sliced 1 8-oz can tomato sauce 1 tbsp salt 1/4 tsp white pepper 1/4 tsp paprika 6 potatoes, quartered and fried 1 smale can sweet peas 1 red-sweet pepper, sliced 2 hard-boiled eggs, sliced parsley
InstructionsBoil the glutinous rice mixture, salt and coconut milk in a saucepan. Stir once in a while to prevent burning. Fry the chicken-pork pieces in hot oil; set aside. In the same fat, render off color the achuete seeds; discard seeds. Saute garlic, onion and add tomato sauce. Season with salt and pepper. Add the fried meat and simmer until tender. Add the rice mixture; blend well. Add the rest of the ingredients and combine lightly. Arrange on a platter and garnish with hard-bolied aggs, strips of parsley. Good for 12 persons.