Arroz A La Valenciana

Photo: flickr user grapa

Ingredients

1 chicken, boned and cubed

1 pound pork, cubed

2 chorizo link, de Bilbao, sliced

6 potatoes, quartered

1/2 cup shortening

2 garlic cloves, crushed

1 onion, diced

1 cup tomatoes, diced

1 cup peas, canned

1/4 cup green olives

3 cups rice, * see note

3 cups water

2 cups coconut milk

1 teaspoon salt, (for rice)

3 boiled, sliced

salt and pepper, to taste

Preparation

Season with salt and pepper the meat of chicken and pork and fry until slightly brown.

In a deep pan with cover, fry in the order given, the garlic, onions and tomatoes. Add the potatoes, then the chicken, the pork and the chorizos. Mix well, cover the pan and cook until the meat and potatoes are tender. Add water if necessary. Add the sweet pepper, sweet peas and olives.

When the meat and vegetables are done, remove some of the stock from the pan and set aside. Add to the meat mixture the cooked rice, and mix thoroughly with a wooden spoon until well blended. Add remaining stock and seasoning to taste.

Cook on low heat until mixture becomes quite dry. Garnish top with sliced hard-cooked eggs, stuffed olives and red pepper slices.

* Cook rice in water, coconut milk, and salt.

Serving Size: 12.