Ingredients

• 3 tablespoons olive oil
• 1 onion , chopped
• 2 cloves garlic
• 2 teaspoons paprika
• 2.25 pounds chicken legs , thighs, and wings
• 1.5 cups sweet peas
• 1 , 7 ounce
• 2 linkss chorizo de bilbao , spicy Spanish semi-cured sausage
• salt and ground black pepper to taste
• 2 tomatoes , diced
• 1 cup water
• 2 cups glutinous sweet rice , malagkit
• 1 , 14 ounce
• 1 red bell pepper , sliced lengthwise
• 2 hard-boiled eggs , sliced lengthwise

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving