by Pauline De Mesa
Chicken | February 22, 2019

Recipes by Celine Clemente-Lichauco
Photographed by Mike Cuevas of Studio 100
Art direction by Tanya Diaz

Ingredients :

4 servings
500 g Chicken pieces, cut up
300 g Pork kasim, cut into cubes
0.25 cup Cooking oil for pan frying
1 Medium onion, chopped Garlic, chopped
1 Potato, peeled and diced
1 Medium carrot, diced
1 Red bell pepper, diced
1 Green bell pepper, diced
2 tbsp Ground turmeric
3 cup Glutinous rice
4 cup Coconut milk
1 cup Chicken broth
Fish sauce (patis), to taste
Ground black pepper
Banana leaves

Procedure :

  • 1
    In a heavy skillet, heat cooking oil over medium heat. Pan fry the chicken pieces until just cooked then remove to a plate.
  • 2
    In the same pan, cook the pork cubes until golden then set aside.
  • 3
    Using the same pan, sauté onions and garlic for 5 minutes. Add potato, carrot and bell peppers. Cook for 5 minutes then season with ground turmeric and stir for another 2 minutes until fragrant.
  • 4
    Add the glutinous rice and cook until well coated with oil for about another 5 minutes.
  • 5
    Add coconut milk and chicken broth. Season with fish sauce and black pepper to taste. Simmer and cook over low heat, stirring frequently until liquid is absorbed or until rice is cooked through. Add cooked chicken and pork and mix gently. Turn off heat.
  • 6
    Get a large wok and line it with banana leaves. Fill this with the rice mixture and smooth the top with a spoon. Top this with another layer of banana leaves. Cover with a lid and cook over low heat without stirring for another 30 minutes until a golden brown crust forms at the bottom. Serve immediately.