Here’s a simpler way to make this Pinoy family favorite, which goes best with an ice-cold Coca-Cola!
1-1/2 cups long grain rice, Washed
1/2 cup packed glutinous rice, Washed
1 tablespoon olive oil
1 chopped onion
2 cloves garlic, Minced
1/4 kilo boneless chicken thighs
2 pieces chorizo de bilbao, Sliced diagonally
1 tablespoon fish sauce
frozen green peas, Thawed
red and green bell peppers, Cored and sliced into strips
salt and pepper to taste
3 boiled eggs, Sliced
Heat oil in a pan, add annato seeds onions, garlic and chorizo de bilbao. Cook lightly until browned.
Add chicken and cook until color changes.
Add jasmine rice and stir regularly, for about 2-3 minutes.
Add glutinous rice, tomato paste, coconut milk, broth and fish sauce. Stir well until combined.
Lower heat, cover and cook for about 15 to 20 minutes or until rice is tender and most of the liquid has been absorbed.
Add green and red bell peppers and green peas, stir to combine. Cook for about 1-2 minutes or until heated through.
Season with salt and pepper to taste. Transfer to a serving dish and add sliced boiled eggs.
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