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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

Nutrition Info

580 calories carbohydrate: 38.8 g cholesterol: 89.2 mg fat: 39.5 g fiber: 3.9 g protein: 17.8 g saturatedFat: 15.7 g servingSize: - sodium: 438 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

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.

2 pounds of chicken

This is a special Filipino rice dish with chicken cooked in a coconut milk that is usually prepared when there is a special occasion.