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

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