One of my favorite rice dishes Nicaragua is known for is the Nicaraguense Arroz A La Valenciana. Based on my research, it was inspired by the Valencian style paella. It features delicious veggies, shredded chicken and hotdog sausages (yes, you read that correctly.) While individually the flavors incorporated in this recipe seem odd, together they create magic.
Shredded Chicken
This recipe starts with preparing the main protein – the shredded chicken. I recommend using both white meat and dark meat to develop some balance. Boneless Skinless Chicken Breasts and Thighs are a great option. Before shredding the chicken, you obviously have to cook it. Traditionally, Nicaraguenses boil the chicken. In this step, you can really play with seasonings and tailor them to your personal tastebuds. The goal is to create a flavorful broth to boil the chicken. As the chicken boils it will absorb those flavors, so make sure you chose ingredients that will infuse the chicken with plenty of tasty goodness.
Aromatics specifically garlic is my favorite, so in my broth I added several cloves. I also seasoned the broth with adobo all purpose seasoning and bay leaves. I recommend reserving some of this broth for later in recipe.
Once the chicken is fully cooked, then you can continue the process by shredding the chicken. You can use your hands to complete the shredding but remember to cool your chicken beforehand. I’m not that patient, so I recommend shredding with two forks.
Sauteed Veggies
The most important step to building flavor in this Arroz A La Valenciana recipe, is this step! You want to build multiple layers of flavor, starting with the veggies. The veggies included in the recipe are similar to the New Orleans’ style mirepoix in Jambalaya; celery, carrots, onions, green peppers and tomatoes are all used. However, if I’m honest they tend to be bland veggies, so to enhance them make sure to saute’ them in butter and olive oil!
Next, it’s crucial to add the shredded chicken into the cooked veggies to rehydrate those flavors. Remember that reserved broth I mentioned? Well this is where I include it. Once the chicken and veggies are simmering and marrying their flavors with the broth, I add in cooked rice and hotdog sausages. Since both of these ingredients are pre-cooked, adding them last ensures they are warmed up thoroughly without over cooking them or altering their texture.
Flavor Enhancers
A classic Arroz A La Valenciana isn’t the real-deal without some of these flavor enhancers. Now before you go judging, please note that these ingredients are what my family has always used as their secret weapons. My family loves to include:
- Ketchup– for color, sweetness and body
- Worcestershire Sauce– for salt and depth of flavor
- Sazon– for color and flavor
- and on occasion Yellow Mustard– for tang and color
Lastly, to brighten up the dish I was suggest adding fresh cilantro! Some Nicaraguans toss in fresh green peas for brightness but I’m not a fan of the texture they give the rice, so I always omit.
That mi gente, is how I make Arroz A La Valenciana! Super simple but oh so tasty! Remember to scroll down to the recipe card and watch my step-by-step tutorial on this recipe! It’s a great visual aid for all of you hands-on learners.
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Nicaraguense Arroz A La Valenciana
Ingredients
- 1 cup of cooked white rice
- 1 pound of boneless skinless chicken breast
- 2 chopped classic hotdog sausages (not beef)
- 1 tablespoon of olive oil
- 1 tablespoon of salted butter
- 1/2 cup of chopped white onions
- 1/3 cup of chopped baby carrots
- 1/3 cup of chopped celery
- 1/3 cup of green peppers
- 1 medium tomato diced
- 1 tablespoon of chopped garlic cloves
- 1/2 cup of chicken stock (reserved from boiled chicken)
- 1 to 2 tablespoons of adobo all purpose seasoning
- 1/2 packet of sazon with achiote
- 1 tablespoon of ketchup
- 1 teaspoon of worcestershire sauce
- Fresh or canned sweet green peas (optional)
- Cilantro for garnish
Instructions
- Cook 1 cup of white rice with 1 1/3 cup of chicken stock until tender. Save rice for next day.
- On the next day, in a pot with plenty of water add chicken breast, chopped garlic and adobo. Boil chicken until fully cooked.
- Once cooked, remove chicken from broth and shred with 2 forks. Reserve part of the broth for later.
- In a saute’ pan, add olive oil and butter. Once melted add veggies: chopped onions, celery, carrots, green peppers and tomatoes. Cook until soft for about 3 minutes.
- Next add shredded chicken along with reserved chicken broth. Simmer for 5 minutes.
- Add cooked rice to the chicken and veggies. Equal parts rice to chicken.
- Last fold in the chopped hotdogs and cook for 2 minutes.
- For flavor and color, add half a packet of sazon, dashes of ketchup and worcestershire sauce. Mix well.
- If desired, add canned or fresh green peas for more sweetness (optional).
- Serve with cilantro and enjoy.
