Experience the vibrant colors and deep, savory flavors of the Philippines with this incredibly easy Arroz a la Valenciana recipe. It’s the perfect hearty meal for busy weeknights that feels like a celebration on a plate!
If you’re looking for a hearty, flavorful rice dish that can be served as a side dish or a main course, this Arroz a la Valenciana is it!
I grew up in a household where we ate rice every single day. Garlic rice and fried rice for every day meals, and silogs like SPAMsilog and Longsilog for breakfast.
For special occasions and when we had family visiting (which was often!), my mom and Lola would make Arroz a la Valenciana. Now that I’ve been making it at home, I’ve simplified the instructions and realize it’s super easy to make for any busy weeknight dinner, too!
This is a dish that satisfies everyone at the table. With a mix of sticky rice and long-grain rice that soaks up rich coconut milk, it has a rich, golden base of tomatoes, saffron, garlic, and sweet bell peppers. The contrast of the salty Chorizo de Bilbao sausage against the tender chicken adds hearty protein.
You’ll find all the traditional, bold flavors intact in this rice dish. I love that every bowl is pure comfort. And, it tastes even better as leftovers the next day!
Table of Contents
A taste of history
Arroz a la Valenciana is the Filipino adaptation of Spanish paella. It’s a dish that was brought to the islands during the colonial era.
While it shares roots with its Spanish cousin, the Filipino version is distinct for its use of coconut milk and sweet glutinous rice. It’s become a beloved centerpiece for fiestas and Sunday family dinners across the Philippines.
Why you’ll love this family favorite recipe!
- This is a one-pot dish, meaning minimal cleanup and more time to relax after dinner.
- The mild, savory-sweet profile is a hit with kids and adults alike.
- It’s budget-friendly and uses pantry staples like rice and canned coconut milk.
- The bright yellow rice and colorful peppers create a vibrant, professional, restaurant quality presentation with zero effort.
- This recipe is a great meal prep dish, holding up beautifully for weekday lunches.
Ingredient notes
- Rice – Using a mix of glutinous rice and jasmine rice creates a fluffier and stickier bite than just using one or the other.
- Broth or stock – I use chicken broth or chicken stock, but you can use beef stock, seafood stock, or even vegetable broth.
- Coconut milk – It adds a luxurious creaminess and a subtle sweetness that balances the savory meats, and keeps this dish dairy-free.
- Chorizo de Bilbao sausage – This adds a robust, smoky spice and a beautiful paprika-stained oil to the rice. I easily find Chorizo de Bilbao in my local grocery store, but if you can’t find it, you can substitute smoked sausage.
- Chicken thighs – I prefer boneless, skinless chicken thighs because they stay juicy and tender during the simmering process. But you can use chicken breasts if you prefer. Just remember that breasts cook faster than thighs, so watch them carefully to ensure they don’t dry out while cooking.
- Bell peppers – They provide a pop of color and a fresh, crisp sweetness to break up the richness. I love using a combo of red bell peppers and green bell peppers, but you can use one or the other.
- Tomato – I like the freshness that one diced tomato adds, but you can leave it out if you prefer. Just don’t leave out the tomato paste, as that helps bring the flavors all together and coats the rice.
- Onions & garlic – This is the aromatic flavor foundation of the dish that ties the savory meat and creamy rice together.
- Saffron– This is where my recipe differs slightly from traditional Filipino Arroz a la Valenciana. Most Filipino recipes call for turmeric to give it that golden glow, whereas most Spanish recipes call for saffron. I love the richness that saffron adds, and you only need a little bit. You can definitely substitute turmeric if you don’t have saffron.
- Peas – These little green gems add a burst of freshness and a slight snap to every bite. Frozen peas are actually better here as they hold their shape.
- Raisins – While I normally leave raisins out because I’m not a fan, I find them less offensive in this dish than I normally do — and that says a lot. Raisins actually provide tiny, delicious pops of sweetness that contrast beautifully with the salty chorizo. You can omit them if you prefer, but I suggest trying this recipe with the raisins first.
- Eggs – It’s totally optional, but I like adding sliced hard-boiled eggs to the top of the rice before serving. It not only adds color, but more protein.
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos and simplified instructions to help you make this delicious dish.
Sauté the Aromatics: In a large pan, lay down the flavor foundation by sautéing the garlic, onions, and fresh tomato just until fragrant.
Add the proteins: brown the chicken and chorizo.
Add the bell peppers: sauté just until slightly softened.
Toast the Rice: Add the saffron, salt, and pepper, then the rice, stirring for a minute to coat every grain in the flavorful oils.
Simmer: Pour in the coconut milk, broth, and tomato paste, then let it simmer on low heat until the liquid is absorbed and the rice is tender.
Add the Extras: Fold in frozen peas and raisins during the last few minutes of cooking.
Garnish and Serve: Top with sliced hard-boiled eggs (optional) before serving.
Marlynn’s Tip
Recipe Tip
Watch the rice cooking carefully. You don’t want the rice to burn, but you also want it to be slightly al dente, so that it finishes cooking when you add the liquids.
Recipe FAQs
Yes, but the texture will be less “sticky.” Use slightly less liquid to ensure it doesn’t get mushy.
No, it is very mild. You can add red chili flakes if you want to kick the heat up a notch.
Absolutely! Shrimp or mussels make a fantastic addition to this Arroz a la Valenciana. Just add them toward the end so they don’t overcook.
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Add a splash of water before reheating.
Serving suggestions
Serve this in a large shallow bowl or directly from the pan.
Arroz a la Valenciana is hearty enough to be a complete meal on its own. But it pairs beautifully with an Asian Carrot Cucumber Salad or Cucumber Dill Salad.
If you are hosting a larger gathering, serve it alongside some fried Lumpia or Pandesal. Complete the meal with a Filipino dessert, like Filipino Leche Flan or Filipino Biko.
🍷 🥂 Wine pairings
A medium-bodied Spanish Rioja is the perfect companion for this meal. The subtle notes of vanilla and oak beautifully complement the earthy saffron threads. And the dark cherry flavors balance the salty, savory notes of the chorizo.
More Filipino recipes
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Instant Pot Chicken Adobo
Filipino Recipes
Authentic Filipino Lumpia Recipe (Filipino Egg Rolls)
Filipino Recipes
Filipino Pancit Bihon Recipe
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Arroz a la Valenciana
Ingredients
- 2 Tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 small onion, diced
- 1 medium tomato, diced
- 2 Tablespoons tomato paste
- ½ pound boneless, skinless chicken thighs
- 3 Chorizo de Bilbao sausages, sliced diagonally
- ½ cup glutinous rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 2 cups chicken broth or stock
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- ¼ teaspoon saffron threads
- 1 cup green peas
- ½ cup raisins
- 3 hard boiled eggs, sliced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Heat oil in a large skillet over medium-high heat and then sauté the onion, garlic, and tomato for 1 minute, just until soft and fragrant.
- Add the chicken and stir, cooking until brown on all sides, about 3-4 minutes.
- Add the chorizo and stir, cooking for 2 minutes.
- Add the bell peppers, saffron, salt and pepper. Stir and cook for about 1 minute to slightly soften the vegetables.
- Add both of the rice and toast lightly, cooking for about 2 minutes.
- Pour in the coconut milk, chicken broth/stock, and stir in the tomato paste. Stir to combine and bring to a boil.
- Lower to medium heat, then add the peas and raisins, cover, and simmer for 10-15 minutes, until the rice is just cooked.
- Remove from the heat and let stand for 2-3 minutes. Then uncover, fluff the rice with a fork, and top with sliced hard boiled eggs before serving.
Notes
- Chicken breast for chicken thighs. Just be aware they cook faster, so watch carefully so they don’t overcook.
- Mexican chorizo sausages for Chorizo de Bilbao (make sure they are in sausage form)
- 1/2 teaspoon ground turmeric for saffron threads.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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