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
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!
Sugar: 4g
:
Calcium: 56mg
Calories: 784kcal
Carbohydrates: 56g
Cholesterol: 192mg
Fat: 48g
Fiber: 4g
Iron: 5mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 3g
Potassium: 610mg
Protein: 31g
Saturated Fat: 20g
Sodium: 1588mg
Trans Fat: 1g
Vitamin A: 1506IU
Vitamin C: 44mg
