Arroz a la Valenciana (Ilocano Style)

Arroz a la Valenciana.

  • 1 chicken
  • 1 cup stewed tomatoes
  • 1 small can peas
  • 1 small can pimiento
  • 2 cups rice
  • 1 large onion
  • a few cloves of garlic
  • 3 hard-boiled eggs
  • 6 tablespoons lard
  • salt and pepper
Cooking Procedure:
  1. Soak and wash the rice; soak in water for an hour.
  2. Dress and cut the chicken into pieces and season it with salt and pepper. Saute until light brown.
  3. Remove the chicken from the frying pan.
  4. Saute the minced onion and the bruised garlic until clear and tender.
  5. Add the tomato, chicken and enough boiling water to moisten and to steam the rice.
  6. Add the rice and the chopped pimiento.
  7. Cook slowly until the rice is done. Watch closely to prevent burning.
  8. Add peas 10 minutes before serving.
  9. Season with salt and pepper.
  10. Serve on hot platter, garnish with slices of hard boiled eggs.