Arroz a la Valenciana


This colorful rice is packed with flavor and screams “party time”



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Arroz a la Valenciana


  • 1 cup cooked white rice
  • 1 lb boneless skinless chicken breast
  • 2 classic hotdog sausages (not beef) chopped
  • 1 Tbsp olive oil
  • 1 Tbsp salted butter
  • ½ cup white onion chopped
  • cup baby carrots chopped
  • cup celery chopped
  • cup green bell pepper chopped
  • 1 medium tomato chopped
  • Tbsp garlic cloves chopped
  • ½ cup chicken stock reserved from boiled chicken
  • 1-2 Tbsp adobo all-purpose seasoning
  • ½ packet sazon with achiote
  • 1 Tbsp ketchup
  • 1 tsp worcestershire sauce
  • cup fresh or canned sweet green peas optional
  • hard-boiled quail eggs for garnish, optional
  • fresh cilantro for garnish


  • In a pot with plenty of water add chicken breast, chopped garlic, and adobo. Boil chicken until fully cooked.
  • Once cooked, remove chicken from broth and shred with 2 forks. Reserve part of the broth for later.
  • In a sauté pan, add olive oil and butter. Once melted add veggies: chopped onions, celery, carrots, green peppers, and tomatoes. Cook until soft for about 3 minutes.
  • Next add shredded chicken along with reserved chicken broth. Simmer for 5 minutes.
  • Add cooked rice to the chicken and veggies. Equal parts rice to chicken.
  • Lastly fold in the chopped hotdogs and cook for 2 minutes.
  • For flavor and color, add half a packet of sazon, dashes of ketchup, and worcestershire sauce. Mix well.
  • If desired, add canned or fresh green peas for more sweetness (optional).
  • Serve with quail eggs and cilantro and enjoy!
Course: Dinner
Region: Latin America
Keyword: Party Food


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