Arroz Valenciana. Add coconut milk, broth and tomato paste. Stir until well combined. Bring to a boil, stirring occasionally. Lower heat, cover, and cook for about 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Add green peas and stir to combine. Cook for about 1 to 2 minutes or until heated through.
In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions, garlic and cook until softened. Add chicken and cook, stirring occasionally, until color changes and lightly browns. Add chorizo de bilbao and cook until lightly browned and releases color.
Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home.