ARROZ ALA VALENCIANA

2 cups rice, cooked
2 cups malagkit, cooked
2 qcs. chicken thigh & legs, chopped into small pcs.
100 grams pork sliced into thin strips
1 pc. Chorizo de Bilbao
or 4 pcs frankfurters, sliced diagonally
200 grams chicken giblets & livers, chopped
1/2 cup green peas
2 pcs. bell peppers, red & green (cut into strips) 1 large onion, chopped 2 small cans tomato sauce (225 grams) 4 cloves garlic, crushed 2 tbsp. fish sauce (patis) 1 tbsp. vetsin
1 tbsp. atchuete oil
2 tbsp. butter or margarine
salt to taste
gamishing
2 hard boiled eggs, sliced
few sprigs of spring onions, chopped
Flake rice and malagkit with fork while still hot.. Set aside.

Saute garlic in atchuete oil. When brown add onion. Add chicken, pork and giblets. Season with patis, cover. After 2 minutes pour in 1/2 cup water. Cover, simmer until half done. Add chorizo or frankfurters, pepper, and tomato sauce. Season with salt and vetsin. Boil for 5 minutes.

Add rice, malagkit, peas, and butter. Mix until well blended.
Lower heat, cover. Cook for another 5 minutes.
Garnish with sliced hard-boiled eggs and chopped spring
onions.

Serve hot.