This is a very flavorful (not to mention colorful) dish that can be eaten alone (read: no need for ulam or viand), or paired with other meat dishes. I saw Kuya Rene do this when they cooked for us, and it is one of the dishes I immediately wanted to try when I got my Saladmaster cookware.
I used my oil-core electric skillet for this and below is my “output” (*beams with pride*):
Cooking time was a little over 30 minutes (it’s best to prepare the ingredients in advance) and I was able to do other stuff while this is being cooked because you can leave like you do with a rice cooker.
- 2 cups of rice (already cleansed with water)
- chicken broth (2 knorr cubes (chicken flavor) dissolved in 4 cups water)
- 1-2 pcs. chicken breast chopped in squares
- 1 pc. red bell pepper chopped in strips
- 1 pc. chorizo de bilbao (or macau) cut in small squares
- Knorr seasoning
- Garlic and onion, minced
- Turmeric powder
- green peas
- raisins (for garnish)
Step 1: Pre-heat your Saladmaster MP5 or electric skillet to 220 degrees.
Step 2: Saute garlic and onion. Add chicken breast, chorizo and mix together.
Step 3: Add rice, chicken broth, turmeric powder and knorr seasoning. Mix well then cover until the vapo valve clicks.
Step 4: Once the vapo valve clicks, mix again and add green peas and bell pepper. Adjust cooking setting to Rice 1 (for electric skillet) or Rice 2 (for MP5).
Step 5: Free time! You can leave the rice to cook the Saladmaster way. The skillet and MP5 are programmed to adjust the heat when the rice is already cooked (just like your regular rice cooker).
Fairly easy, isn’t it? =) A normal Arroz Valenciana recipe calls for cooked rice mixture to be sauteed with the ingredients or some baking to be done. But with Saladmaster, we do away with that tremendous amount of preparation. We just add the uncooked ingredients in steps, and then let it cook the way we cook our white rice.
Now whipping up an Arroz Valenciana dish can be done in minutes!