Philippines Glutinous Rice Paella

Name: Philippines Glutinous Rice Paella
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: For 6–8 people
Cuisine: Philippines
Ingredients: 1–2 red sweet/bell peppers, roasted and skinned, then cut into strips, or 340 g/12 oz/1½ cups canned pimientos; 1–2 red sweet/bell peppers, roasted and skinned, then cut into strips, or 340 g/12 oz/1½ cups canned pimientos; banana leaves (or aluminium foil); 2–3 hard-boiled eggs, quartered; 225 g/8 oz/1 cup glutinous rice, washed and drained; 225 g/8 oz/1 cup long grain rice, washed and drained; ½ tsp cayenne pepper; 3 tsp fish sauce or 1 tsp crumbled shrimp paste; 1.1 litres/2 pints/5 cups thin coconut milk; 1 bay leaf; Salt if needed; 1–2 red sweet/bell peppers, roasted and skinned, then cut into strips, or 340 g/12 oz/1½ cups canned pimientos; 2 tbsp lard or peanut oil; 2 tbsp lard or peanut oil; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 2 green chillies, de-seeded and chopped; 1 medium-size chicken, cut into serving pieces; 450 g/1 lb/2 cups chorizo, sliced; 3 tbsp ginger juice

Bringhe

Preparation info

For
6–8
people

Difficulty
Easy
Ready in
50 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Doreen Fernandez, who is a leading food writer in Manila as well as a professor at one of the Philippines’ top universities, tells me that this dish is popular in the provinces of Bulacan and Pampanga, north of the capital. It is thought to be a Filipino version of paella, because it uses Spanish chorizo.

The recipe that Doreen sent me is very mild indeed, with hardly any spices. For me, any dish that has an ingredient as pungent as patis, th

Ingredients

Asia
Philippines
South East Asia
Spicy

Ingredients

Method