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CHRISTMAS CHICKEN PAELLA

Ingredients:

2 tbsp cooking oil
1 (50 g) pc white onion, chopped
1 tbsp garlic, chopped
1 tbsp tomato paste
1 pc PUREFOODS CHORIZO BILBAO STYLE, sliced
1 pc chicken bouillon cube, dissolved in 1 cup water
1 (50 g) pc green bell pepper, chopped
1 tbsp garbanzos
2 cups cooked rice
1 (1.4 kg) pc whole MAGNOLIA CHICKEN
1/4 cup fish sauce (patis)
1 tbsp cracked black pepper
cooking oil for deep-frying

Procedure:

  1. Heat oil in a pan. Sauté onion, garlic, tomato paste and chorizo for 1 minute. Deglaze with chicken stock and simmer for 30 seconds.
  2. Add in bell pepper, garbanzos and rice. Mix well. Set aside.
  3. Rub chicken with fish sauce and black pepper.
  4. Stuff chicken with rice mixture on the cavity and secure using a toothpick
  5. Roll stuffed chicken in a foil and cook in the steamer for 30 minutes. When done, discard foil and deep fry chicken until golden brown. Serve.
  Makes 5 servings.  
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