Filipino Rice (Arroz Valenciana)

Name: Filipino Rice (Arroz Valenciana)
Total time: 60
Yield: 10
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic; 2 teaspoons paprika; 2 ¼ pounds chicken legs, thighs, and wings; 1 ½ cups sweet peas; 1 (7 ounce) can olives; 2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste; salt and ground black pepper to taste; 2 tomatoes, diced; 1 cup water; 2 cups glutinous sweet rice (malagkit); 1 (14 ounce) can coconut milk; 1 red bell pepper, sliced lengthwise; 2 hard-boiled eggs, sliced lengthwise

Recipe by lola from allrecipes.com

Dinner 60 Mins.

Ingredients

10 servings

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3 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic
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2 teaspoons paprika
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2 ¼ pounds chicken legs, thighs, and wings
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1 ½ cups sweet peas
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1 (7 ounce) can olives
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2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste

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salt and ground black pepper to taste
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2 tomatoes, diced
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1 cup water
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2 cups glutinous sweet rice (malagkit)
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1 (14 ounce) can coconut milk
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1 red bell pepper, sliced lengthwise
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2 hard-boiled eggs, sliced lengthwise

Instructions

Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.