Filipino Rice (Arroz Valenciana)

3 tablespoons olive oil

1 onion, chopped

2 cloves garlic

2 teaspoons paprika

2 ¼ pounds chicken legs, thighs, and wings

1 ½ cups sweet peas

1 (7 ounce) can olives

2 links chorizo de bilbao (spicy Spanish semi-cured sausage), or to taste

salt and ground black pepper to taste

2 tomatoes, diced

1 cup water

2 cups glutinous sweet rice (malagkit)

1 (14 ounce) can coconut milk

1 red bell pepper, sliced lengthwise

2 hard-boiled eggs, sliced lengthwise

Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add paprika and mix well. Add chicken, sweet peas, olives, chorizo, salt, and pepper; mix thoroughly. Cover and cook until fragrant, about 5 minutes. Add tomatoes and cook until juices are released, about 5 minutes. Add water; cook until slightly reduced, about 5 minutes. Add sweet rice; mix well. Cover and cook until flavors blend, about 5 minutes.

Pour coconut milk into the skillet and bring to a boil. Cook until slightly reduced, about 5 minutes. Add red bell pepper. Cover and cook until rice is tender and chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish with hard-boiled eggs.