Filipino Rice (Arroz Valenciana)

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic
• 2 teaspoons paprika
• 2 1/4 pounds chicken legs, thighs, and wings
• 1 1/2 cups sweet peas
• 1 (7 ounce) can olives
• 2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste
• salt and ground black pepper to taste
• 2 tomatoes, diced
• 1 cup water
• 2 cups glutinous sweet rice (malagkit)
• 1 (14 ounce) can coconut milk
• 1 red bell pepper, sliced lengthwise
• 2 hard-boiled eggs, sliced lengthwise

1. Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.
2. Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.

olive oil, onion, garlic, paprika, chicken, sweet peas, olives, sausage, salt, tomatoes, water, sweet rice, coconut milk, red bell pepper, eggs

Taken from www.allrecipes.com/recipe/212922/filipino-rice-arroz-valenciana/ (may not work)