Arroz Valenciana: Filipino Celebration Rice
Dan
Filipino party rice | Chicken and sausage | One-pan celebration
Arroz Valenciana is festive, savory, and golden, with sticky rice, chicken, sausage, vegetables, and enough color to anchor a holiday table.
Why make it: This version uses a jasmine-and-glutinous rice blend for the right tender-chewy texture without requiring specialty equipment.
Fresh From the Kitchen
About This Recipe
Arroz Valenciana is a Filipino celebration rice dish influenced by Spanish-style rice cookery, often made with glutinous rice, chicken, sausage, vegetables, and a yellow-orange seasoning.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the rice
A mix of jasmine rice and glutinous rice gives structure plus a little sticky chew. All glutinous rice can become too heavy.
For the sausage
Chorizo de Bilbao is classic in many versions, but smoked sausage or Spanish chorizo is easier to find in many U.S. stores.
Arroz Valenciana Recipe
This version uses a jasmine-and-glutinous rice blend for the right tender-chewy texture without requiring specialty equipment.
Shopping List
- jasmine rice
- glutinous rice
- chicken thighs
- smoked sausage or chorizo de Bilbao
- bell peppers
- peas
- carrots
- onion
- garlic
- annatto powder
- chicken broth
- raisins optional
Ingredients
Rice
- 1 1/2 cups jasmine rice
- 1/2 cup glutinous rice
- 2 3/4 cups chicken broth
- 1 teaspoon annatto powder
Chicken and Sausage
- 2 tablespoons oil
- 1 1/2 pounds boneless chicken thighs, cut into pieces
- 8 ounces smoked sausage or chorizo, sliced
- 1 onion, diced
- 5 garlic cloves, minced
Vegetables and Finish
- 1 red bell pepper, diced
- 1 carrot, diced
- 1 cup peas
- 1/4 cup raisins, optional
- Salt and pepper, to taste
Instructions
- Rinse jasmine rice and glutinous rice together until the water is mostly clear, then drain.
- Brown chicken and sausage in oil in a wide heavy pot, then transfer to a plate.
- Cook onion and garlic in the same pot until fragrant.
- Stir in rice and annatto so the grains are coated.
- Add broth, chicken, sausage, carrot, bell pepper, raisins, salt, and pepper.
- Cover and cook over low heat until the rice is tender and the liquid is absorbed.
- Scatter peas over the top, cover again, and rest off heat for 10 minutes.
- Fluff gently before serving.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Arroz Valenciana
- Use low heat: Sticky rice can scorch if the bottom gets too hot.
- Rest before fluffing: The rice finishes steaming and becomes easier to serve.
- Cut pieces small: Chicken and vegetables should fit naturally on a spoonful of rice.
- Adjust the color: Annatto gives warmth; turmeric can help if you want a more golden pot.
How To Serve And Store
Serve as a party rice dish with salad, lumpia, roast chicken, or grilled meats. Refrigerate leftovers for up to 4 days and reheat covered.
Common Questions
Is arroz Valenciana the same as paella?
No. They are related in inspiration, but Filipino arroz Valenciana has its own texture, seasonings, and family variations.
Can I use all jasmine rice?
Yes, but the dish will be less sticky.
Can I cook it in a rice cooker?
Yes. Brown the meat and aromatics first, then transfer everything to the rice cooker.
Can I skip raisins?
Yes. They are optional and depend on family preference.
Do raisins belong in your arroz Valenciana, or should they stay far away from the rice? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino home-cooking source research from Panlasang Pinoy, Kawaling Pinoy, and Filipino-American cooking sources in the site roadmap.
