Waggi Easy Paella



¼ k. pork liempo, cubed
¼ k. chicken cut up
¼ cup Maggi Savor Chili
cooking oil for pan-frying
1 tbsp. cooking oil
1 tbsp. garlic, minced
1 pc. onion, sliced
1-½ cups rice, pre-washed
2 Maggi Chicken Broth Cube
3 cups water
2 tbsps. achuete oil
½ cup ripe tomatoes, sliced
1 pc. Chorizo de Bilbao, sliced (optional)
1 Maggi Pork Broth Cube
1 pc. red bell pepper, sliced
1 pc. green pepper, sliced
¼ cup butter or margarine
2 pcs. hard cooked eggs, sliced


Step 1

Marinate liempo and chicken in Maggi Savor Chili for at least 15 minutes. Pan-fry until brown on all sides; set aside.

Step 2

Heat oil, saute garlic and onions until limp. Stir-in rice and Maggi Chicken Broth Cube. Pour in water and transfer in a rice cooker. Cook like cooking ordinary rice. When cooked, remove from the rice cooker to cool.

Step 3

In a kawali, heat achuete oil and saute tomatoes, prepared pork, chicken and chorizo de bilbao. Cook for about 3 minutes. Add in Maggi Pork Broth Cube. Stir in cooked rice and then the bel peppers, cook while continuously stirring for another 5 minutes. Finish with butter or margarine.

Step 4

Garnish with slices of hard cooked eggs if desired. Serve hot.

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