Ingredients
½ lb chicken thigh, or breast, chopped
3 chorizo de bilbao, sliced diagonally
½ cup malagkit, glutinous white rice
1 cup Jasmine rice
2 tbsp tomato paste
1 red bell pepper, medium, cut into strips
½ cup raisins
½ cup frozen green peas
1 tsp paprika
2 cup chicken broth
1 cup coconut milk
1 tomato, medium, diced
1 yellow onion, medium, diced
3 garlic cloves, crushed
3 boiled eggs
3 tbsp extra virgin olive oil
Spanish saffron, a pinch
salt, to taste
pepper, to taste
Preparation
Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
Heat the olive oil in a paellera or wide pan.
Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
Put-in the chopped chicken. Cook for 3 minutes.
Add the chorizo de bilbao. Cook for 2 minutes.
Add-in the salt, pepper, saffron, and paprika. Stir.
Pour-in the chicken broth and coconut milk. Stir and let boil.
Add-in the washed rice. Stir. Let boil.
Add the tomato paste. Stir. Cover and simmer for 5 minutes.
Put-in the raisins, and green peas. Cover and simmer for 8 minutes.
Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
Garnish with sliced boiled egg. Serve.
Share and enjoy!
