1/2 kg large tahong
1/2 kg (3 pc) large crab (alimasag)
350 grams chicken breast cut up then seasoned with 1/2 tsp iodized salt (or 1/2 tbsp rock salt)
1/4 cup olive oil
8 cloves garlic crushed
1 large onion sliced
100 grams sweet ham cut into 1-1/2” squares
2 pc (100g) chorizo de bilbao sliced
2 cups Raw rice washed once, drained
1/4 kg (8 pc) shrimps
1 pouch (250g) tomato sauce
1 tsp paprika (optional)
1 tbsp kasubha
1 pc laurel
1/4 cup pitted green olives each cut into 2
1/2 cup frozen green peas
1 pc large red bell pepper cut into strips
1 pc egg hard boiled and sliced
PROCEDURE:
1. Boil 3 cups water with 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Add tahong and crab. Cover and simmer until cooked. Drain. Reserve 3-1/2 cups broth. Remove half shell of tahong. Cut crab into 2. Set aside.
2. Using non-stick pan, fry chicken in olive oil until cooked. Set aside.
3. In the same oil, sauté garlic, onion, ham, chorizo and rice. Cook for 3 minutes. Add tomato Sauce, reserved broth, paprika, kasubha, laurel, olives, salt and pepper to taste. Cover and simmer over low heat until rice is almost cooked.
4. Add shrimps, peas, bell pepper and chicken. Stir. Cover and cook for another 10 minutes or until shrimps are cooked. Add tahong and crabs. Cover and cook for another 2 minutes. Top with eggs.
NUMBER OF SERVINGS: Makes 10 servings
