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Arroz Valenciana With Chorizo



– 4 tablespoons olive oil – 1 piece chorizo, sliced thinly – 2 tablespoons garlic – 2 tablespoons onion – 2 cups uncooked sticky rice – 4-5 liters chicken stock – 1 tablespoon turmeric powder – 1 cup coconut cream – 100 grams red, green or yellow bell peppers – 100 grams raisins – ½ cup Real California Toma cheese, grated – 400 grams chicken breast with skin on – 1 cup flour – 200 grams Real California salted butter – 50 grams curry leaves – 4 pieces red chilies – 4 salted egg yolks – Vegetable oil for frying – Salt and pepper to taste :Monterey Jack Cheese, International, Filipino, Pork, Eggplant
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Sauté chorizo, garlic and onions in hot olive oil. Add rice and stir. Pour in chicken stock and as it simmers, add turmeric. After 5 minutes add coconut cream. Add bell peppers, and raisins, then cover and cook until almost done.

Stir in the cheese before the rice is fully cooked. Add salt and pepper to taste. Cook for another 2 to 3 minutes.

Meanwhile, season chicken with salt and pepper, coat with flour, and fry until done. In another pan melt butter in a pan on medium heat. Add curry leaves, red chili and mashed salted egg yolks. Toss in chicken and allow the salted butter mixture to fully coat the chicken. Cut into pieces.

Serve the yellow rice with the chicken.

Makes 4 Servings

Recipe Courtesy of Chef Sau Del Rosario