Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. Heat the oil in a large wok or shallow frying pan, and stir fry the onions, garlic and the chilies for two minutes.
  2. 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.
  3. 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.
  4. Lower the heat and cover with aluminum foil. Put the lid on top of the foil tightly and simmer for 20-25 minutes.
  5. 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.