Rice with Chicken and Seafood Recipe
 Philippines Recipes

Ingredients

500 g (1 lb)
500 g (1 lb)
200 g (61/2 oz)
3 tbsp
2
500 g (1 lb)
300 g (92/3 oz)
4
2
1/4 tsp
1/4 tsp
4
440 g (14 oz/2 cups)
1.25 liters (5 cups)
125 g (4 oz)
1
155 g (5 oz/1 cup)

raw medium prawns
mussels
calamari tubes
oil
chorizo sausages, thickly sliced
chicken pieces
pork fillet, thickly sliced
cloves garlic, crushed
red onions, chopped
saffron threads, soaked in hot water
turmeric
large tomatoes, peeled, seeded and chopped
short-gain rice
hot good quality chicken stock
green beans, cut into 4 cm (11/2 inch) lengths
red capsicum, cut into thin strips
fresh peas

Method:
 

1. Peel the prawns. Devein, leaving tails intact. Scrub the mussels and remove the beards. Cut the calamari tubes into 1/2 cm (1/4 inch) thin slices. Heat 1 tbsp of oil in a large, heavy-based pan and add the chorizo; cook over medium heat for 5 minutes or until browned. Drain on paper towels. Add the chicken pieces and cook for 5 minutes or until golden, turning once. Drain on paper towels.

2. Add the pork to the pan and cook foe 3 minutes or until browned, turning once. Drain on paper towels. Heat the remaining oil in the pan, add the garlic, onion, saffron and turmeric; cook over medium heat 3 minutes or until the onion is soft. Add the tomato; cook for 3 minutes or until soft.

3. Add the rice and stir for 5 minutes, or until the rice is translucent. Stir in the stock, bring to the boil, cover and simmer for 10 minutes. add the chicken, cover and cook for 20 minutes. Add the pork, prawns, mussels, calamari, chorizo and vegetables; cover and cook for 10 minutes or until liquid is absorbed.

Serve 4-6