Marielle’s Arroz Valenciana a.k.a. Filipino Paella

Ingredients

• 3 tbsp. olive oil
• 3 cloves of garlic, minced
• 1 medium yellow onion, chopped
• 1/2 lb. boneless chicken thighs, cut into bite-sized pieces
• *Chorizo de bilbao or longanisa sausage, sliced diagonally
• 2 tbsp. tomato paste
• 1 tsp. paprika
• 1 tsp. turmeric
• 2 cups of jasmine rice OR 1 cup jasmine + 1 cup glutinous sticky rice (malagkit), washed
• 2 cups chicken broth
• 1 can full-fat coconut milk
• 1 red bell pepper, sliced into strips
• 1/2 cup frozen peas
• A handful of shrimp
• Salt & pepper to taste
• 3 hard boiled eggs, sliced into wedges for garnish

Instructions

1. 1

   Heat olive oil on medium in your Always Pan. Add garlic and onions and saute until fragrant and translucent. Add the sausage to fry and then remove and set aside.

2. 2

   Add a little more and cook the chicken for a few minutes until all sides are slightly browned. Season with salt and pepper.

3. 3

   Add tomato paste and stir for a few minutes until it becomes caramelized

4. 4

   Add in rice and spices (paprika, turmeric, salt, and pepper) and toss for 1 minute.

5. 5

   Pour in the coconut milk and chicken broth, mixing evenly as it comes to a low boil.

6. 6

   Lower the heat to a simmer, cover, and cook for approximately 20 minutes or until the rice absorbs all the liquid, stirring occasionally to scrape the rice off the bottom.

7. 7

   Add the bell peppers: Once the rice is absorbed, add the bell peppers, shrimp, and peas on top. Cover and let it steam until shrimp is cooked.

8. 8

   Top it off with sliced sausage and any additional toppings you desire.

9. 9

   Let it cool for a few minutes before serving straight from the pan! *If you can’t find Chorizo de Bilbao or Longanisa at your local Filipino or Asian market, you can substitute for chorizo, hotdogs, or Chinese sausage.