Valenciana: Ilonggo Sticky Rice with Pork, Chicken and Chorizo
Ilonggo valenciana is glutinous rice cooked yellow with turmeric and broth, then mixed with pork, chicken, chorizo, bell peppers, peas and raisins, and topped with hard-boiled egg. It is a complete meal in one pot and the centerpiece of the table at fiestas and Kalag-Kalag in Iloilo and Negros.
About Valenciana
Valenciana takes its name from the paella of Valencia, but the Western Visayas version is its own dish. Instead of regular rice it uses malagkit (glutinous rice), so it comes out sticky and dense, and turmeric gives it its golden color. The simplest version is just sticky rice, pork, chorizo and bell peppers. Families add chicken, peas, raisins and boiled eggs as the occasion and budget allow, so there are as many recipes as there are kitchens.
In Iloilo valenciana is the star of Pista Minatay (Undas), served with the other malagkit dishes: ibus, kalamay hati and alupi.
Ingredient notes
- Glutinous rice: gives valenciana its sticky, chewy texture.
- Turmeric: colors the rice yellow and adds an earthy flavor.
- Chorizo: adds smoky, sweet-savory flavor and red oil. Use Iloilo chorizo if you can find it.
- Pork and chicken: the main meats. Use one or both.
- Raisins: add small sweet bites. Leave them out if you prefer.
Tips for the best Valenciana
- Brown the meats first. The browned bits flavor the rice.
- Add the meats when the rice is half cooked. They stay tender and mix in evenly.
- Cook on low heat and stir from the bottom. Sticky rice scorches easily.
What to serve with Valenciana
Valenciana is a full meal. Serve with a fresh salad or atchara to cut through the richness.
Variations and substitutions
- With coconut milk: replace part of the broth with coconut milk for a richer rice.
- Half regular rice: mix glutinous and jasmine rice for a less sticky texture.
- With quail eggs: top with peeled quail eggs instead of sliced boiled eggs.
Storing and reheating
Refrigerate for up to 3 days. Reheat in a pan with a splash of broth, or steam until hot.
Frequently asked questions
What is the difference between valenciana and paella?
Valenciana uses glutinous rice and turmeric and is cooked like a stew, while paella uses regular short-grain rice and saffron and is cooked flat in a wide pan.
Can I make it without chorizo?
Yes, but the chorizo adds much of the flavor. Add a little paprika to make up for it.
Why is my valenciana mushy?
There was too much liquid. Add broth gradually and stop once the rice is tender.
More Filipino recipes you might like
Ibus, Biko and Pancit Canton.
