3 cups cooked rice
4-5 cloves chopped garlic
1/3 cup chopped onion
¼ cup extra virgin olive oil
2 small cans tomato sauce
2 lbs. chicken drumettes
½ red bell pepper, cut lengthwise
1 piece chorizo de Bilbao, sliced into thin rounds
¼ cup frozen green peas
2 hardboiled eggs, cut lengthwise
Salt to taste
1. Cook the rice in advance. You can combine the long grain with sticky rice by using 2 cups long grain and 1 cup sticky rice.
2. Hard boil the eggs. Set aside and let cool.
3. Heat up the olive oil in a big pan or wok on medium heat. Saute the garlic for about 20 seconds, add the onion and cook until glassy. Add the chicken and tomato sauce and cover the pan. Bring down the flame to, low to medium. Simmer for about 15 minutes. Stir everything around to cook the chicken evenly. Add the chorizo. Cover the pan and simmer for 10 minutes. Add the bell peppers and salt to taste. Cover the pan and simmer for another 5 minutes or until the chicken is cooked.
4. Separate the chicken from the sauce. Pour the sauce into a heat resistant container. Add the rice to the pan a little at a time, alternately with the sauce until evenly coated.
5. Microwave the green peas for about 20 seconds or until thawed. Arrange the rice and chicken by layering them on a serving dish. Garnish with hard boiled eggs and green peas. Serve immediately.
http://www.theredgingham.com/2011/06/arroz-ala-valenciana.html
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