Arroz Valenciana / Bringhe

Method

1. Rinse the jasmine and glutinous rice together until the water runs mostly clear; drain well.
2. In a wide pan, sauté the sliced chorizo in a little oil until it renders some fat.
3. Remove and set aside; in the same pan, brown the chicken pieces.
4. Remove and set aside with the chorizo; sauté the onion, garlic and carrot in the pan until softened.
5. Stir in the turmeric or annatto water and add the drained rice, stirring to coat each grain.
6. Pour in the chicken broth and coconut milk; season with salt and pepper and bring to a gentle boil.
7. Arrange the chicken, chorizo, peas, raisins and bell pepper on top of the rice.
8. Cover and cook on low heat until the rice is done and the liquid is absorbed, about 20–25 minutes.
9. For bringhe, line a heavy pan with banana leaves and cook the rice mixture over low heat until a crust forms at the bottom.
10. Top with egg wedges and let rest for 5–10 minutes before serving.