.::Arroz a la Valenciana (Valencia-Style Rice)::.

INGREDIENTS:

1 2-1/2 to 3 lb chicken, cut into serving pieces
2 teaspoons anatto seeds or 1 teaspoon paprika
1/2 cup red bell peppers sliced into 1/2-inch-wide strips
2 pieces pepperoni, sliced into 1/8-inch-thick pieces
3 cups rice, boiled in 3 cups water & 2 cups coconut milk
1/2 pound pork loin, cut into 1/2-inch strips
1/2 teaspoon salt
1/2 cup corn or vegetable oil 1/2 teaspoon pepper
1 tablespoon finely minced garlic 1 cup chopped onion
6 potatoes, peeled and quartered 2 cups sweet peas
1/2 cup pimento-stuffed green olives 1 cup tomato sauce
3 hard-boiled eggs, sliced crosswise 4 cups water

Season chicken and pork with salt and pepper. Fry in oil in a stockpot until brown. Set
aside the chicken and pork pieces. In the same stockpot, fry the anatto seeds in the
remaining oil to give a golden-orange color, then discard seeds. Saute garlic onion and
tomato sauce until mixture has taken on a sauce consistency. Add potatoes, pepperoni
and 4 cups of water. Cover and bring to a boil. Stir and reduce heat to low. Add bell
pepper and sweet peas. When the bell pepper and peas lose their crispness, remove 1
cup of stock from the pot and set aside. Add cooked rice, fried pork and chicken to the
stockpot. Mix thoroughly until well blended. Add reserved stock and cook uncovered
over low heat until mixture becomes dry. Serve on a large platter and garnish with
pimento-stuffed green olives and sliced hard-boiled eggs.