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| (pictrue: ctto) |
Ingredients
2 tablespoons canola oil
2 pieces (about 5 ounces) chorizo de bilbao, sliced into 1/2 inch thick
1 pound boneless, skinless chicken thigh meat, cut into 2-inch cubes
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
1 tablespoon fish sauce
2 cups glutinous rice, unwashed
2 cups coconut milk
2 cups chicken broth or water
1 large carrot, peeled and julienned
1/2 red bell pepper, seeded, cored and cut into strips
1/2 green bell pepper, seeded, cored and cut into strips
1 cup frozen green peas, thawed
1/4 cup raisins
2 teaspoons turmeric powder
salt and pepper to taste
2 hard-boiled eggs, peeled and quartered
red bell pepper strips
green red bell pepper strips
carrot florets
banana leaves wilted
2 tablespoons canola oil
2 pieces (about 5 ounces) chorizo de bilbao, sliced into 1/2 inch thick
1 pound boneless, skinless chicken thigh meat, cut into 2-inch cubes
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
1 tablespoon fish sauce
2 cups glutinous rice, unwashed
2 cups coconut milk
2 cups chicken broth or water
1 large carrot, peeled and julienned
1/2 red bell pepper, seeded, cored and cut into strips
1/2 green bell pepper, seeded, cored and cut into strips
1 cup frozen green peas, thawed
1/4 cup raisins
2 teaspoons turmeric powder
salt and pepper to taste
2 hard-boiled eggs, peeled and quartered
red bell pepper strips
green red bell pepper strips
carrot florets
banana leaves wilted
Instructions
1. In a wide, thick-bottomed skillet over medium heat, heat oil. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
2. Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browned. Remove from pan and set aside.
3. In the pan, heat another tablespoon of oil. Add onions and garlic and cook until softened.
4. Add rice and cook, stirring regularly, for about 2 to 3 minutes until it becomes transparent. Add fish sauce and continue to cook for 1 minute.
5. Add the coconut milk, broth or water, chicken, chorizo de bilbao, julienned carrots, bell peppers, green peas, and raisins. Add turmeric powder and stir to combine.
6. Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
7. Cover the rice mixture with banana leaves, cover the pan with lid, and continue to cook for about 15 to 20 minutes or until rice is fully cooked and liquid is absorbed.
8. If you like to toast the bottom, transfer the rice to a wide pan lined with banana leaves, cover with banana leaves, and cook on medium heat until it forms "socarrat" (crust). Flip the rice so the toasted bottom goes to the top and continue to cook to again form a crust.
9. To serve, garnish with red and green bell peppers, hardboiled eggs, and carrot florets.
1. In a wide, thick-bottomed skillet over medium heat, heat oil. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
2. Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browned. Remove from pan and set aside.
3. In the pan, heat another tablespoon of oil. Add onions and garlic and cook until softened.
4. Add rice and cook, stirring regularly, for about 2 to 3 minutes until it becomes transparent. Add fish sauce and continue to cook for 1 minute.
5. Add the coconut milk, broth or water, chicken, chorizo de bilbao, julienned carrots, bell peppers, green peas, and raisins. Add turmeric powder and stir to combine.
6. Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
7. Cover the rice mixture with banana leaves, cover the pan with lid, and continue to cook for about 15 to 20 minutes or until rice is fully cooked and liquid is absorbed.
8. If you like to toast the bottom, transfer the rice to a wide pan lined with banana leaves, cover with banana leaves, and cook on medium heat until it forms "socarrat" (crust). Flip the rice so the toasted bottom goes to the top and continue to cook to again form a crust.
9. To serve, garnish with red and green bell peppers, hardboiled eggs, and carrot florets.
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