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Categories:
olive oil onion garlic paprika chicken sweet peas olives sausage salt tomatoes water sweet rice coconut milk red bell pepper eggs
Viewed: 89 - Published at: 9 years agoIngredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic
- 2 teaspoons paprika
- 2 1/4 pounds chicken legs, thighs, and wings
- 1 1/2 cups sweet peas
- 1 (7 ounce) can olives
- 2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste
- salt and ground black pepper to taste
- 2 tomatoes, diced
- 1 cup water
- 2 cups glutinous sweet rice (malagkit)
- 1 (14 ounce) can coconut milk
- 1 red bell pepper, sliced lengthwise
- 2 hard-boiled eggs, sliced lengthwise
Method
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
- Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.
