Hello! Hello! Hello, Hivers and fellow foodies!
I hope you're all doing great and happier than ever!
I've been away for a few days, maybe even a week, because I had to take care of some personal stuff. But I’m back, and I’m excited to share something special that happened last Friday.
It was our 16th wedding anniversary. Since the rainy season is here, we decided to stay dry and cozy at home. To make the day extra special, we chose to cook something meaningful and delicious and that's valenciana.
So, what is valenciana?
Valenciana is a homemade dish that we learned to cook from my grandmother. It’s made with sticky rice, soaked in turmeric to give it a beautiful golden color. Then we add chicken, vegetables, and flavorful spices. It’s a bit like arroz con pollo or paella, but I’d say this is the Filipino version. Though, I'm not really sure where the recipe originally came from.
What we need
Chicken (preferably boneless and skinless)
Green peas
Sticky rice
Turmeric powder
Green onion stalks
Green and red bell peppers
Raisins
Eggs (optional)
How to cook Valenciana
- In a clean pan, heat some olive oil and saute a bit of chopped onions.
- Add the chicken, green peas, salt, chicken cubes, and your choice of spices and herbs. Saute until the chicken is fully cooked.
- Prepare the sticky rice beforehand by rinsing it three times. Then, soak it in water with a bit of turmeric to turn it into vibrant yellow color. Let it soak for a couple of hours to soften.
- Once the chicken is cooked, add the soaked sticky rice to the pan.
- Pour in enough water to cook the rice completely.
- To enhance the flavor and aroma, cover the pan with banana leaves (a traditional technique from our hometown that really works wonders!)
- Cook until the rice is soft and evenly done.
- Once cooked, top it with raisins, sliced bell peppers, and, for a finishing touch, some green onion stalks and boiled eggs if you like.
- Serve hot and enjoy every bite!
While I was cooking, I snacked on some dragon fruit to match the mood. It was vibrant and refreshing. That morning in the kitchen turned into a lovely afternoon filled with laughter, photo-taking, and the joy of sharing this one flavorful dish.
Just like Valenciana, our marriage is colorful and full of flavor of life. These past 16 years have been a journey full of bumps, twists, and unforgettable moments but it's been a beautiful ride. We've grown, learned, and loved even more deeply.
And here we are, yes, still sticking together in sickness and in health, in good times and bad, in richer and poorer, and as they say "till death do us part."
I hope you enjoyed this recipe and my little story behind it.
P.S. I’m not a professional cook and this recipe is based on how we make it at home, with love and family tradition.
Thanks again, and I hope you all have a wonderful day!
See you in my next blog.
All photos are mine, taken using a Samsung Galaxy A26 and edited via photocollage.com.