Step 1

Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.

Step 2

Heat the olive oil in a paellera or wide pan.

Step 3

Saute the garlic, onion, and tomato until the onion and tomato becomes soft.

Step 4

Put-in the chopped chicken. Cook for 3 minutes.

Step 5

Add the chorizo de bilbao. Cook for 2 minutes.

Step 6

Add-in the salt, pepper, saffron, and paprika. Stir.

Step 7

Pour-in the chicken broth and coconut milk. Stir and let boil.

Step 8

Add-in the washed rice. Stir.  Let boil.

Step 9

Add the tomato paste. Stir. Cover and simmer for 5 minutes.

Step 10

Put-in the raisins, and green peas. Cover and  simmer for 8 minutes.

Step 11

Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.

Step 12

Garnish with sliced boiled egg. Serve.

Step 13

Share and enjoy!