top banner alert icon

In response to COVID-19, disconnections are suspended through May 31, 2021 and payment arrangement options are available. Read our latest COVID-19 updates.

Arroz Ala Valenciana with Adobo (Spanish-style Rice with Adobo)

Demonstrated by: Executive Chef Almar Arcano of Hy's Steak House.
Filipino Recipes - May 1, 1999.



Arroz Ala Valenciana with Adobo (Spanish-style Rice with Adobo)

  • 1/4 lb pork, cubed
  • 1/4 lb boneless chicken thighs, cubed
  • 4 cups water
  • 1/4 cup soy sauce
  • 2 teaspoons vinegar
  • 4 cloves garlic, minced
  • 2 peppercorns
  • 1 bay leaf
  • 1 cup rice
  • 2 cups mochi (glutinous) rice
  • 1 pinch saffron
  • 1 1/2 cups coconut milk
  • 4 slices bacon, chopped
  • 1 tablespoon minced onion
  • 2 chorizos (Spanish sausages), sliced
  • 1/2 cup raisins
  • 1 tomato, diced
  • 1/2 cup tomato sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup frozen peas, thawed
  • 1/2 cup canned garbanzo beans


To make adobo, brown pork well; add chicken, 2 cups of the water, the soy sauce, vinegar, 2 cloves of minced garlic, peppercorns, and bay leaf. Bring to a boil, lower heat and simmer, uncovered, for about 30 minutes or until only 2 tablespoons liquid remains and pork is tender. Set aside.

Wash rice and mochi rice. Cook in rice cooker with saffron, 1 cup of the coconut milk, and the remaining 2 cups water.

In a large skillet, sauté; bacon, onion, and the remaining 2 cloves minced garlic. Add sausages, raisins, tomato, tomato sauce, the remaining 1/2 cup coconut milk, salt, pepper, and the adobo mixture. Cook a few minutes. Stir in cooked rice, peas, and garbanzo beans. Makes 8 to 10 servings.

Note: Turmeric or powdered annatto can be used in place of the saffron.


Leave a review

Overall Rating
Selecting the check box will display a pop-up.