Chicken and Longganisa Paella Recipe
Elevate your holiday spread with this flavorful rice dish - a delightful twist using everyday ingredients!
Categories Pasta, Rice, Noodles
Preparation Time10 minutes
Cooking Time1 hour & 10 minutes
Number of Servings 5
Ingredients
- 1/4 cup oil
- 250 g longganisa, garlic
- 400 g chicken, thigh fillet
- 1/2 cup onion, red, chopped
- 1 Tbsp garlic, minced
- 2 cup rice
- 1 pouch DEL MONTE Original Style Tomato Sauce (250g)
- 3 cup water
- 1 pc chicken bouillon cube
- 1 tsp salt
- 1 tsp pepper, black
- 1/4 cup bell pepper, red, cut into strips
- 1/4 cup green peas
- 2 pc egg, hard-boiled, sliced into wedges
Cooking Tools Needed
- Aluminum Foil
- Chopping Board
- Knife
- Measuring Cups
- Measuring Spoons
- Pan
- Spatula
- Tongs
Cooking Skills Needed
- Boiling
- Browning
- Chopping
- Sautéing
- Simmering
- Slicing
Procedure
- 1 Heat the oil in a pan and brown the longganisa. Remove the longganisa from the pan then brown the chicken thighs. When browned, set aside.
- 2 In the same pan, sauté the onion and garlic until aromatic. Add the rice and toast until the rice turns white or opaque. Add DEL MONTE Original Style Tomato Sauce, water, chicken bouillon cube, salt, and pepper. Bring to a boil then lower heat to simmer.
- 3 Arrange the longganisa and chicken on top of the simmering rice. Cover the pan with foil and cook for 20 minutes over low heat.
- 4 After 20 minutes, remove the cover and top with bell pepper and green peas. Cover the pan again with foil and allow to cook for another 10 minutes. Garnish with eggs.
Chef's Tip
Be sure to cover the pan with aluminum foil or a lid to make sure the rice steams and cooks evenly. You can also cook this recipe in a rice cooker. Follow steps 1 and 2 then, transfer the rice into a rice cooker then, follow the remaining steps.
