Arroz a la Valencia (for a Crowd) Nicaraguan Style

Printable download here

Video

Ingredients:
Rice – 10 cups (uncooked) Chicken – 6 chicken breasts (about 5 lbs) Garlic – 6 cloves, minced Carrots – 5 medium, diced
Celery – 8 medium sticks, chopped Red bell pepper – 1, diced
Yellow bell pepper – 1, diced Green bell peppers – 2, diced Onion – 1 large, diced
Ketchup – 2 1⁄2 cups (20 oz)

Worcestershire Sauce - 1 cup
Spanish green olives – 2 jars (7 oz each), drained
Hot dogs – 2 packages (16 oz each), sliced into thin rounds Peas – To serve (stir in at the end)
Butter - 1 1/2 sticks (3/4 cup)
Vegetable Oil – for sautéing (2 spoons)
Salt – to taste

Instructions

Cook the Rice
Rinse the rice in a colander under cold water until the water runs clear. Cook according to package instructions.
I used my rice cooker it works great! I added a little bit of salt and a table spoon of vegetable oil for every 5 cups. I cooked it in two

batches.
Once done, let the rice rest. Ideally cook it the day before and put it in the refrigerator.
Cook the Chicken
In a large pot, heat water over medium-high heat, until boiling. Add chicken breasts and cook until browned and cooked through. Remove chicken, shred or chop, and set aside. I cooked it the day before and left it in the refrigerator over night.
Sauté the Aromatics & Vegetables
In a big skillet, add the butter. Temperature at medium high. Sauté onion and garlic until fragrant (about 2–3 minutes).
Add carrots, celery, red pepper, yellow pepper, and green peppers. Cook for 5–7 minutes until vegetables are tender.
Combine Chicken
Add ketchup, Worcestershire sauce, hot dogs and olives, stirring well to coat everything.
Mix with Rice
Add cooked rice to the skillet mixture.
Stir until everything is evenly combined and heated through. Final Touch
Season with salt to taste.
Add sweet peas on individual plate.

Serve warm and enjoy!

Nicaraguan Arroz a la Valencia (Family-Size: 6–8 servings)

Ingredients

Rice – 1 to 1 1⁄2 cups (uncooked) Chicken – 2 chicken breasts (about 1 1⁄2 lbs) Garlic – 2 cloves, minced
Carrots – 1 medium, diced
Celery – 1–2 sticks, chopped
Red bell pepper – 1⁄4, diced
Yellow bell pepper – 1⁄4, diced
Green bell pepper – 1⁄2, diced
Onion – 1⁄2 medium, diced
Ketchup – 1⁄3 cup (about 3 oz)
Spanish green olives – 2–3 oz (about 1⁄4 of a jar) Hot dogs – 3–4, sliced
Butter - 2 table spoons
Vegetable Oil - 1 Cup
Peas – 1⁄2 cup (to serve on individual plates) Salt – to taste