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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


  1. Heat up your paella pan. Add olive oil and sear chicken until lightly browned. Set aside chicken while leaving the oil in the pan.
  2. Add bacon and chorizo de bilbao. Cook until lightly browned.
  3. Add onion and garlic next. Saute until the onion becomes translucent.
  4. Add toyo and suka. Don’t mix for 1-2 minutes to let acidity evaporate. After, add bay leaves, salt and pepper.
  5. Mix in uncooked rice and sauté until it’s well coated with the adobo sauce.
  6. Put back chicken into the mixture. Add green bell pepper, garbanzos, 2 cups of chicken broth and atchuete powder.
  7. Let boil for about 5 minutes. If the rice gets too dry, simply add more chicken broth and stir.
  8. Lower heat and stir the rice every so often to prevent it from sticking to the pan. Simmer for 10-15 minutes.
  9. 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).
  10. When done, remove cover and garnish with garlic chips and sliced hard boiled eggs.

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