Prep 20 mins
Cook 30 mins
This recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga, north of Manila. The use of cayanne pepper is not traditional but is used to give balance to the recipe.
- 2 tablespoons peanut oil
- 1 onion, minced
- 2 garlic cloves, minced
- 2 green chilies, deseeded and chopped (hot peppers)
- 1 medium chicken, chopped into serving size pieces
- 2 cups chorizo sausage, sliced thinly (Spanish chorizo recommended)
- 2 tablespoons ginger, minced
- 1 cup glutinous rice, washed and drained
- 1 cup long grain rice, washed and drained
- 1⁄2 teaspoon cayenne pepper
- 3 teaspoons nam pla or 1 teaspoon shrimp paste, crumbled
- 5 cups coconut milk
- 1 bay leaf
- salt, as needed
- 2 red bell peppers, roasted, skinned and cut into strips
- 3 hard-boiled eggs, quartered (garnish)
- Heat the oil in a large wok or shallow frying pan, and stir fry the onions, garlic and the chilies for two minutes.
- Add the chicken pieces and fry until chicken is browned on all sides, Add the chorizo and ginger. Stir fry for 1 minute and then add the rice and cayenne pepper.
- Stir thoroughly and stir fry for one minute. Add the nam pla and the coconut milk. Bring to a boil then add the bay leaf. Stir again thoroughly.
- Lower the heat and cover with aluminum foil. Put the lid on top of the foil tightly and simmer for 20-25 minutes.
- Uncover and adjust the seasonings. Lay the bell peppers on top of the rice and again cover tightly. Allow the dish to rest covered for 5 minutes. Garnish with the egg quarters.