1/4 cup corn oil
1 teaspoon atsuete (annatto powder)
1 tablespoon minced garlic
1 cup chopped onions
1/2 piece red bell pepper, sliced
1/2 piece green bell pepper, sliced
3 pieces chorizo Bilbao, sliced
1/4 teaspoon Spanish paprika
2 pieces chicken cubes
1 1/4 teaspoons salt
3/4 teaspoon ground pepper
3 to 3 1/2 cups cooked rice
1 Heat oil in a large saucepan. Add annatto powder and garlic, and cook.
2 Add in onions, red bell pepper, and green bell pepper—cook until aromatic.
3 Put in sliced chorizo, paprika, and chicken cubes. Season with salt and pepper.
4 Add in cooked rice and toss completely until color has blended. Taste and adjust seasoning.
Photography by David Hanson | Prop Styling by Sharlene Tan| Food Styling by Jun Jun De Guzman
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