Makes 4 to 6 servings
Preparation and cooking time: 45 minutes
2 tablespoons olive oil
1/2 kilo chicken thigh fillet strips
½ cup bacon, chopped
2 pieces chorizo de bilbao, sliced
1 red onion, chopped
6 cloves garlic, chopped
3 tablespoons toyo
½ cup suka
2 pieces bay leaves
Salt & pepper to taste
2 cups uncooked rice
1/2 medium-sized green bell pepper, sliced
2-4 cups chicken broth
¼ cup garbanzos
2 tablespoons atchuete powder (or kasubha)
½ cup green beans
½ medium-sized red bell pepper, chopped
2 tablespoons garlic chips
2 pieces hard boiled eggs, peeled & sliced
- Heat up your paella pan. Add olive oil and sear chicken until lightly browned. Set aside chicken while leaving the oil in the pan.
- Add bacon and chorizo de bilbao. Cook until lightly browned.
- Add onion and garlic next. Saute until the onion becomes translucent.
- Add toyo and suka. Don’t mix for 1-2 minutes to let acidity evaporate. After, add bay leaves, salt and pepper.
- Mix in uncooked rice and sauté until it’s well coated with the adobo sauce.
- Put back chicken into the mixture. Add green bell pepper, garbanzos, 2 cups of chicken broth and atchuete powder.
- Let boil for about 5 minutes. If the rice gets too dry, simply add more chicken broth and stir.
- Lower heat and stir the rice every so often to prevent it from sticking to the pan. Simmer for 10-15 minutes.
- When the rice is almost cooked, add green beans and red bell pepper on top. Cover to let the rice and vegetables fully cook (about 5 to 7 minutes more).
- When done, remove cover and garnish with garlic chips and sliced hard boiled eggs.