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Makes 6 to 8 servings
Preparation and cooking time: 1 hour


2½ cups short grain rice
3 tablespoons
Salt, to taste
¾ cup chorizo, chopped into medium dice
1 cup chicken thigh fillet, with skin, cut into pieces
¼ cup red onions, minced
2 tablespoons garlic, minced
½ cup red bell peppers, diced
½ cup green peas
½ cup baguio beans, cut into pieces
Ground black pepper, to taste
1 – 2 liters chicken broth
2 teaspoons kasubha
2 teaspoons smoked paprika
2 tablespoons atsuete powder
4 pieces Boiled eggs, sliced into disks
Banana leaf, cut into squares
Banana leaf, cut into 8” x 11” pieces
Cooking twine


1. In a large pan, toast the short grain until browned. With a blender or food processor, grind the toasted rice into a powder. Set aside.
2. Heat up a large wok then add oil. Sprinkle salt and fry the chorizo until it renders its fats and the flavor comes out. Add the chicken thigh pieces skin-side own and quickly sear the chicken until browned.
3. Add onion, garlic, red bell peppers, peas, and baguio beans. Saute everything for a few minutes. Season with black pepper. Remove ingredients from wok.
4. In the same wok, pour in the chicken broth. Add the kasubha, smoked paprika, and atsuete powder. Bring to a boil. Adjust seasoning to taste if necessary.
5. Mix in the toasted ground rice. Stir continuously until the mixture has cooked down into a sticky, semi-dry paste.
6. Layer a square piece of banana leaf over the large piece. Spread a thin layer of the rice paste on top. Place the sautéed mixture in the middle. Carefully spoon over another layer of the rice paste to cover everything then stick a piece of egg on top.
7. Wrap the banana leaf into a tight envelop and tie tightly with twine. Place in a steamer and steam for 30 minutes.

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