Arroz Valenciana

Ingredients

• ½ lb. chicken thigh or breast, chopped
• 3 pieces chorizo de bilbao, sliced diagonally
• ½ cup malagkit (glutinous white rice)
• 1 cup Jasmine rice
• 2 tablespoons tomato paste
• 1 medium red bell pepper, cut into strips
• ½ cup raisins
• ½ cup frozen green peas
• 1 teaspoon paprika
• 2 cups chicken broth
• 1 cup coconut milk
• 1 medium tomato, diced
• 1 medium yellow onion, diced
• 3 cloves of garlic, crushed
• 3 boiled eggs
• 3 tablespoons extra virgin olive oil
• a pinch of Spanish saffron
• Salt and pepper to taste

Instructions

1. Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
2. Heat the olive oil in a paellera or wide pan.
3. Saute the garlic, onion, and tomato until the onion and tomato becomes soft.
4. Put-in the chopped chicken. Cook for 3 minutes.
5. Add the chorizo de bilbao. Cook for 2 minutes.
6. Add-in the salt, pepper, saffron, and paprika. Stir.
7. Pour-in the chicken broth and coconut milk. Stir and let boil.
8. Add-in the washed rice. Stir. Let boil.
9. Add the tomato paste. Stir. Cover and simmer for 5 minutes.
10. Put-in the raisins, and green peas. Cover and simmer for 8 minutes.
11. Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
12. Garnish with sliced boiled egg. Serve.