INGREDIENTS:
- Glutinous rice
- White rice
- Chicken breast, cubed
- Chicken liver, cubed
- Chorizo de bilbao, cubed
- Fish sauce
- Garlic, chopped
- Onions, chopped
- Shrimps, whole
- Green Peas
- Red Bell Pepper
- Tomato sauce
- Salt and Pepper to taste
- Cheese, grated (for added flavor)
- Mussels, Clams
- Hard boiled eggs
- Lemon slices
- Parsley
- Mix and wash glutinous rice and white rice thoroughly. Place in large pot with water (1Cup rice: 2Cups water). Bring to a boil, once boiling, remove cover and allow to boil.Once the water evaporated, lower heat and cover, cook until done.
- In a large wok, fry bell peppers in olive oil until slightly crisp. Set aside. In the same oil, fry the chorizo until the fat has rendered. Set aside. Do the same for the shrimps. In the same oil, sautee garlic and onions. Add chicken breast and liver. Add fish sauce and pepper. Cook until done, add tomato sauce and simmer. Add grated cheese and chorizo, and bell peppers.
- Add cooked rice and mix well. Adjust seasoning and add peas. Place in large serving dishes or plates.
- Garnish with shrimps, (mussels and clams), sliced hard boiled eggs and lemon slices. Top with parsley.
Source: The Kitchen Invader
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