Kapampangan Paella Filipino-Style
Ingredients
2 tablespoons oil
3 cloves garlic, crushed with the side of a knife and minced
1 onion, finely chopped
1 lb (500 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
3 cups (600 g) uncooked glutinous rice, washed, soaked in water for at least 1 hour and drained 1 bell pepper, deseeded and sliced
One 13 1/2-oz (400-ml) can coconut milk
3 chorizo de Bilbao or Chinese dry sausages, thinly sliced
2 cups (500 ml) water
1 tablespoon ground turmeric
1 teaspoon salt
1/4 cup (50 g) raisins
1/2 teaspoon freshly ground black pepper
2 hard-boiled eggs, peeled and cut into wedges
Instructions
Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Remove from the heat and set aside.
To a large skillet or sauté pan with a lid, add the remaining 1 tablespoon of oil and sauté the chicken over medium-high heat for about 5 minutes. Add the rice and sauté for about 3 minutes.
Add the bell pepper, coconut milk, sausage, water, turmeric and salt, and mix well. Bring to a boil. Then reduce the heat to medium-low heat and cover. Simmer for about 20 minutes or until the rice is cooked. Add the raisins and sautéed garlic and onion. Increase the heat to medium and cook for 5 minutes, stirring frequently. Add the black pepper and stir to combine. Transfer the rice to a serving platter and garnish with the eggs. Serve hot.
Ingredients
2 tablespoons oil
3 cloves garlic, crushed with the side of a knife and minced
1 onion, finely chopped
1 lb (500 g) boneless, skinless chicken breasts or thighs, cut into bite-size pieces
3 cups (600 g) uncooked glutinous rice, washed, soaked in water for at least 1 hour and drained 1 bell pepper, deseeded and sliced
One 13 1/2-oz (400-ml) can coconut milk
3 chorizo de Bilbao or Chinese dry sausages, thinly sliced
2 cups (500 ml) water
1 tablespoon ground turmeric
1 teaspoon salt
1/4 cup (50 g) raisins
1/2 teaspoon freshly ground black pepper
2 hard-boiled eggs, peeled and cut into wedges
Instructions
Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the garlic and sauté until lightly browned. Add the onion and sauté until translucent. Remove from the heat and set aside.
To a large skillet or sauté pan with a lid, add the remaining 1 tablespoon of oil and sauté the chicken over medium-high heat for about 5 minutes. Add the rice and sauté for about 3 minutes.
Add the bell pepper, coconut milk, sausage, water, turmeric and salt, and mix well. Bring to a boil. Then reduce the heat to medium-low heat and cover. Simmer for about 20 minutes or until the rice is cooked. Add the raisins and sautéed garlic and onion. Increase the heat to medium and cook for 5 minutes, stirring frequently. Add the black pepper and stir to combine. Transfer the rice to a serving platter and garnish with the eggs. Serve hot.