Ingredients :
1 1/2 cup jasmin rice1 cup malagkit rice
3 tbsp olive oil or canola oil
1 tsp atsuete
5-6 large cloves garlic, minced
1 medium onion, chopped
2 medium tomates, diced
1-2 pcs chorizo, chopped
1/2 cup pork tenderloin, cut into strips
1/2 cup liver, cut into strips
1/2 cup shrimp, shelled
Bay leaves
1 medium chicken breast, boiled, shredded
1 liter chicken broth/
1 cup coconut milk
1 small pouch tomato sauce
1/2 cup raisin
1/2 cup frozen green peas
Fish sauce, to taste
Black pepper and salt, to taste
1 medium bell pepper, red and green
3 boiled eggs, sliced lengthwise
Procedure :
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Procedure :
1. Wash and combine jasmin and malagkit rice2. In saucepan, heat oil
3. Add atsuete for coloring and remove seeds
4. Add garlic, onion, tomatoes, chorizo, pork, liver, shrimp and bay leaves until brown then stir in shredded chicken. Remove to pan.
5. On the same pan add the washed rice and stir until completely covered with the remaining sauce.
6. Pour in chicken broth and coconut milk, stir and let boil
7. Cover thenpan and stir occasionally
8. Add tomato paste, let simmer
9. Add the 3/4 part of chicken and pork mixture. (set aside 1/4 part for garnish)
10. Add raisin, green peas, fiah sauce, salt and pepper to taste.
11. Add in bell pepper. Continue atrring until rice is fully coocked.
12. Garnish the remaining meat mixture and sliced egg on top