Ed Quimson’s ‘Paella Tinola’
- ¾ c vegetable oil
- 100 g (1 medium) red onion, chopped
- 100 g (1 medium) white onion, chopped
- 20 g (½ head) garlic, chopped
- 50 g (about 2 inches) ginger, cut into fine strips
- 1 whole chicken (1.2 k), cut into 10 pcs
- ½ tbsp rock salt
- 2 c dinorado rice (uncooked)
- 3 c chicken stock
- 200 g (1 small) green papaya, sliced lengthwise into serving pieces
- ½ c sliced button mushrooms
- 250 g (around 2½ medium) carrots, sliced into rounds
- 2 tbsp patis
- 1 c sili leaves
In a medium-sized paellera (or a large, shallow round cooking pan), heat vegetable oil and sauté onions, garlic and ginger for two to three minutes or until onions are translucent and mixture becomes fragrant.
Add chicken pieces and season with rock salt. Sauté chicken until lightly browned, then remove from the pan and set aside.
Pour rice into the pan and mix well until the rice grains are coated with the oil. Pour in half of the chicken stock and continue mixing for about 1 minute, then use a sandok or a heat-proof spatula to arrange the rice evenly around the pan.
Pour in remaining stock then return the chicken pieces into the pan. Add the papaya, mushrooms and carrots, and season with patis. Let simmer for another minute.
Place sili leaves on top. Cover pan with foil (or use a pan cover) and simmer at medium-low heat for about 20-25 minutes or until rice has absorbed all of the liquid and chicken pieces are fully cooked.
Makes 4-6 servings.
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