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Filipino Chicken Paella
A mouth-watering Filipino twist on the classic Spanish dish, featuring succulent chicken and savory paella rice.
⏱50 min🍽4 servings📊medium
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Ingredients
- ●1 1/2 pounds Boneless, skinless chicken thighsCut into 1-inch pieces
- ●2 cups Uncooked white ricePaella rice
- ●4 cups Chicken brothLow-sodium
- ●2 tablespoons Filipino-style patis (fish sauce)
- ●1 can (14 oz) Wholesome coconut milkFull-fat
- ●1/4 teaspoon Saffron threadsSoaked in 2 tablespoons hot water
- ●1 cup Filipino-style longganisa (sweet sausage)Sliced
- ●2 tablespoons Creamy mayonnaise
- ●1 tablespoon PaellaSmoked paprika
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Instructions
- 1
Heat the chicken broth in a large paella pan over medium-high heat.
- 2
Add the paella rice and cook, stirring occasionally, until lightly toasted.
- 3
Add the chicken and cook until browned.
- 4
Add the patis, coconut milk, and saffron threads (with their liquid).
- 5
Stir in the longganisa and mayonnaise.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes.
- 7
Remove the cover and cook for an additional 5-10 minutes, or until the rice is tender and the liquid has been absorbed.
- 8
Sprinkle the paella with smoked paprika and serve hot.