Arroz a la Valenciana is a traditional dish similar to paella, originating from the Valencia region of Spain and made in various Latin American countries. In Nicaragua, this dish is also widely enjoyed.Nicaraguan Arroz a la Valenciana is a colorful dish made with white rice, chicken, sausage, and vegetables. Bone-in chicken is typically used, and spicy sausage is common. Vegetables include bell peppers, tomatoes, and onions.These ingredients are sautéed together, and finally, rice is added and cooked together. Flavorful spices like saffron and paprika are used, giving the dish a vibrant golden color.The finishing touch includes garnishing with peas, lemon, and parsley, adding to its colorful presentation. Nicaraguan Arroz a la Valenciana is a traditional local dish often seen at family gatherings and celebrations.Nicaraguan Arroz a la Valenciana, based on Spanish paella, is a unique Latin American dish that fuses Nicaraguan culinary culture. With its distinctive chicken, sausage, and spicy flavors, it is a popular dish that can easily be made at home.
Place water (not included in the measured ingredients) and salt (about 1% of the water volume) in a medium pot over medium heat. Add the chicken breast with the skin removed and simmer for 15-20 minutes. Remove the chicken breast and shred it using two forks (reserve the cooking liquid).
Boil the diced carrots and green peas over medium heat for about 13 minutes (you can also use frozen mixed vegetables).
Rinse the rice (jasmine rice) briefly with water, then drain it using a colander.
In a frying pan, add 2 tablespoons of butter and 1/3 teaspoon of sugar, and heat over medium heat for about 2 minutes. When the sugar turns caramel-colored, add the shredded chicken, sausage, and ham, and cook, stirring until browned, for about 8 minutes. Then, remove from the pan and set aside.
Add a small amount of butter to the pot and heat over medium heat until melted. Add the onion and garlic and sauté over low heat until translucent. Then add the red bell pepper, tomato, white wine, Worcestershire sauce, tomato paste, salt, pepper, and jasmine rice.
Stir the mixture with a wooden spatula for about 2 minutes, then add 240cc of the reserved cooking liquid from step 1. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for about 15 minutes until the rice is tender.
Once the rice is cooked, mix in the cooked chicken, sausage, ham, carrots, and green peas from steps 2 and 4.
