The Arroz Valenciana recipe is from a Spanish origin. The original recipe is actually black in color, they used squid ink to blacken the white rice. Now things have evolved and became better. In Pampanga they have their own version of Arroz Valenciana. The food-loving Kabalens call it Biringhe.
Biringhe or Glutinous Rice with Coconut Milk is a famous Kapampangan recipe cooked during special occasions such as fiesta, Christmas and even during birthdays.
The recipe would take about an hour and half to cook but will surely delight your taste buds.
Ingredients:
- garlic
- onion
- turmeric powder
- 2 kg chicken bite size sliced
- 4 cups coconut milk
- carrots
- chorizo (optional)
- quail eggs(optional)
- red bell pepper
- 7 cups malagkit
- salt and pepper
Procedures:
- Saute chicken in turmeric powder, garlic, onion and fish sauce.
- Simmer until meat is tender
- Remove chicken from pot; then, set aside
- Place coconut milk, boil for about 5 minutes
- Put the malagkit rice in pot together with the remaining ingredients such as carrots, chorizo and cooked quail eggs.
- Also put back the chicken in the pot together with all the ingredients.
- Stir the malagkit rice from time to time to prevent it from burning.
We, Filipinos have inherited a lot from the Spaniards during their colonization in our country. One of the positive things that we have learned from our Spanish ancestors is their delectable recipes. Through Filipino creativity, we have improved the recipes and Filipinized it in one way or another.
You may want to try this dish, to give you an idea of the Spanish dishes that Pinoys have learned. Happy cooking and enjoy eating!