Valenciana

Ingredients:

1 breast and 2 chicken legs (cut in bite size)
1/2 lbs of pork (cut in cubes)
1 onion (thinly sliced)
2 pcs chorizo de bilbao (julliened)
1/4 c green peas
1 red bell pepper (julliened)
1 1/2 c of rice (washed and drained)
1/2 c malagkit (washed and drained)
1 egg
4 cloves of garlic (chopped)
2 med tomatoes (chopped)
1 1/2 spoons of pimiento (dissolved in water)
Patis
2 tbs cooking oil
salt and pepper to tast
1 c water

In a skillet, heat oil and saute garlic, tomatoes and onion until onion is translucent. Add chicken and pork and saute for 2-3 minutes. Add patis and cover for 5 minutes. Add water and let boil. When it starts boiling, lower heat and simmer until meat is tender. Add chorizo, bell pepper and pimiento. Let boil. Add rice and malagkit and stir. Add more water if needed to cook the rice. Add salt and pepper. Cover the pot stirring occassionally to prevent rice from sticking to the bottom of pot. When rice is done, add green peas and cook for 2 more minutes. Top with liced eggs and serve hot.