Chicken Paella

Ingredients:

• 1 kilo chicken (cut into small pcs.)
• 1/4 kilo chicken giblets & liver
• 2 cans tomato sauce
• 2 large onions chopped
• 1/2 head garlic, minced
• 1 pc. bay leaf (laurel)
• 2 bell peppers, red & green (strips)
• 1/2 kilo tahong (cooked in shell)
• 3-4 crabs (cooked, quartered)
• 1 cup sweet green peas
• 2 chorizo de bilbao (sliced diagonally, 1/4' thick)
• 1 tsp. pimenton powder
• 1 tbsp. vetsin
• salt to taste
• 1 hard-cooked egg (garnishing)
• 3 cups rice

Procedures:

• Saute and brown garlic in oil.
• Stir in half of chopped onions.
• When wilted, add chicken.
• Stir unitl light brown and pour in tomato sauce.
• Add bay leaf, vetsin, and salt. Cover.
• Cook until almost done.
• Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs.
• Boil for 10 minutes. Set aside.
• This time a big wok or KAWALI. Saute' remaining onions until soft.
• Add 1 can tomato sauce, water, and rice (previously washed).
• Stir to blend water with tomato sauce.
• When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.
• When done, toss rice with fork to make it fluffy.
• Then, add 3/4 part of cooked mixture to rice.
• Increase heat.
• Mix to blend the cooked mixture and rice evenly.
• Cook until dries.
• Place in a big dish, spread the remaining cooked mixture on top.
• Garnish with sliced hard-cooked egg and chopped spring onion.

Via: PinoyRecipe