ARROZ VALENCIANA
Tita Becky •
Oct 10, 2025
ARROZ VALENCIANA Ilonngo-style is a sticky rice dish typically served during Noche Buena or Christmas Eve in the Philippines. This is my first time making this dish, and I got this recipe from my mom who’s made this dish during special occasions. It’s filling, delicious, super easy to make, and definitely underrated.
Ingredients (21)
Ingredients (21)
FOR THE YELLOW, STICKY RICE
FOR THE MEAT AND VEGGIES
Instructions
FOR THE YELLOW, STICKY RICE
Combine sticky rice (3 cups), water (4 cups), chicken base (1 Tbsp), turmeric powder (1 Tbsp), and black pepper (1 pinch) in a pot and mix.
Cover and bring to a boil.
As soon as it boils, reduce heat to low and let it simmer for 7-10 minutes or until water has been absorbed.
Turn off the heat and let it sit for 10 minutes.
FOR THE MEAT AND VEGGIES
Preheat a large wok, add cooking oil (1 Tbsp), and sauté onions (½ medium) and garlic (3 cloves) until fragrant over medium-high heat.
Add chicken (1 ½ lb) and season with salt (½ tsp) and black pepper (½ tsp). Sauté until brown.
Add chorizo (2 pieces) and continue to sauté until chicken is fully cooked.
Add shrimp (12 large), green peas (½ cup), raisins (¼ cup), water, and fish sauce (1 tsp). Sauté. Cover and let the shrimp cook all the way through.
Add bell peppers (½) and sauté. Cover and cook for another 3-4 minutes until the bell peppers soften.
Serve on a large platter and garnish with cooked shrimp, bell peppers, hard-boiled eggs, and green onions. Enjoy!
