I haven’t cooked anything in days. The kids are on the their sem break and we figured it was the best time to take a short out-of-town trip. We spent a few days in Tagaytay, hopping from one restaurant to another and comparing the bulalo soup on their menus. I’ve so much to write about that trip, really, and I will soon. :) Anyway, things are back to normal. Meaning… we’re home and I’ve been slaving in the kitchen. LOL
Ever since I learned to make lamb biryani, I’ve always wondered if I could modify the usual paella to include gata (coconut milk). I tried it once using beef brisket but we had a small dinner party at home that time and I wasn’t able to take photos. I gave it a second try tonight using chicken and a more interesting mix of vegetables.
4 chicken drumsticks
5 chicken wings
1 head of broccoli
1 head of cauliflower
3 baby carrots
250 g. of fresh button mushrooms
1 head of garlic
1 large white onion
1 kilo of plump juicy tomatoes (you can use canned whole tomatoes)
a cup of frozen sweet peas, thawed
6 tbsps. of extra virgin coconut oil
2 c. of coconut milk
3 c. of long-grain rice
Cooking procedure :
Place the rice in a bowl and cover with water. Soak for at least 4 hours.
Chop each chicken drumstick into two. Cut through the wing joint to separate the “little drumstick” from the wing. Season the chicken pieces with salt and pepper.
Peel and finely chop the garlic.
Dice the onion and tomatoes.
Cut the broccoli and cauliflower into florets.
Slice the button mushrooms.
Heat the extra virgin coconut oil in a paella pan or any large thick bottomed frying pan. Add the chicken pieces and cook until lightly browned. Add the garlic, tomatoes and onion and cook, stirring, until the vegetables start to soften. Pour in about 3/4 c. of water and simmer for about 15 minutes.
Pour in the coconut milk. Season with salt and pepper. Drain the rice and add to the chicken. Stir lightly.
Cover the pan tightly. You can place a large piece of aluminum foil over the pan before putting the cover in place to prevent steam from escaping. Cook over low heat for 20-30 minutes or until dry and the rice is cooked through.
Add the broccoli and cauliflower florets, green peas and sliced button mushrooms. Replace the cover and continue cooking over low heat for another 10 minutes.
Stir the vegetables into the rice using a fork before transferring to a serving platter.