00:00For our next dish, we'll make arroz valenciana.
00:05It's one of those Filipinized dishes na nakuha natin from other cultures, specifically, Spaniards.
00:15Siyempre, nung na-colonized tayo, meron silang paelia,
00:19Filipinized in a way na gumamit tayo ng mga sangkap na gusto natin.
00:25So pag tatanungin mo ko, pag pumunta ka actually ng buong Pilipinas,
00:29is halos kanya-kanyang versions yan eh.
00:32So, para sa akin, may mga components lang tayo na nagpapaiba doon sa ibang versions.
00:40Pero, as far as I'm concerned, basta malagkit yung ginamit mo,
00:46pwede mo nang tawaging arroz valenciana.
00:49So we have here our bell pepper.
00:52Kakat ko lang ng small dice.
00:54So we have here chorizo bilbao.
00:55So, pag chorizo bilbao kumpara doon sa chorizo macao,
01:00chorizo macao is Chinese spices, of course.
01:03Ang pinaka-prominent na lasa pag chorizo macao is yung five spice.
01:09Pag bilbao naman, is of course yung kanilang paprika.
01:13Then, onions.
01:16And then yung isa sa mga proteins natin, sa isa chorizo, yung ating chicken.
01:20For our first step, anato oil sa pan, and then yung ating bell pepper.
01:31We are basically going to saute yung ating bell pepper for a minute.
01:36And then we will set it aside.
01:39Next up, yung ating sibuyas, chorizo, tsaka chicken.
01:44I will start with our chicken.
01:45And then yung ating bilbao.
01:58Then yung ating onions.
02:01We are going to saute this for around 8 to 12 minutes.
02:05Then saka natin ihahabol yung iba pang ingredients.
02:09Now we will season this with some salt and pepper.
02:15Tanggalin lang natin yung ating chicken.
02:17Kasi ilayar na natin yung mga components.
02:21Lalagay na rin natin yung ating malagkit.
02:26So pag medyo nag-bloom na, or medyo parang pumuputok-putok na yung malagkit natin,
02:32we can pour in our chicken stock.
02:33Kapag nag-reduce na siya, bantuan lang natin ulit ng another batch of chicken stock.
02:46So naubos na natin yung ating chicken stock and medyo bitin pa.
02:57Kung baga uhaw na uhaw pa sa tubig or liquid yung ating malagkit.
03:02This is the perfect time para mailagay na natin yung ating kakanggata.
03:05And then yung ating manok.
03:16Paiigahin lang natin ito ng mga 10 minutes or hanggang almost evaporated na.
03:24So satisfied na ako dun sa natitirang liquid dun sa ating pan.
03:28Tatakpan na natin ito para nga main-in.
03:31And then later on, before natin isa-serve,
03:34ibabalik lang natin yung ating bell pepper.
03:36Lalagay na natin yung ating green peas.
03:38At i-garnish natin ng board eggs.
04:08At i-garnish natin yung ating green peas.
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