• 2 tbsps. olive oil
  • 3 cloves of garlic, crushed
  • 1 onion, cut into chunks
  • 3 boneless chicken thighs, cut into quarters
  • 2 pieces of chorizo, sliced
  • 2 tbsps. tomato puree (paste)
  • 1 c. of uncooked Thai jasmine or long grain rice
  • 1/2 c. of uncooked glutinous rice
  • 1 tbsp. fish sauce
  • 1 tsp. of kasubha (safflower) toasted and crushed
  • 3 cooked sausages, cut diagonally
  • 2 potatoes, cut into big chunks
  • 1/2 sweet red pepper, cut into chunks
  • 1 c. chicken stock
  • 1 c. of coconut milk
  • 1/3 c. sultanas or raisins
  • 1/3 c. of frozen green peas
  1. Soak the rice in water for an hour. Drain very well.
  2. Pre-heat the oven to 300 F/ 150 C.
  3. Heat up a sauté pan and add the 2 tbsps. of olive oil. Sauté the garlic until light brown, then add the onions. Cook until translucent but not soft.
  4. Add the chicken pieces and the sliced chorizo. Stir.
  5. When the chicken meat has changed colour, add the tomato puree (paste) and the fish sauce. Stir until the tomato puree fully coats the chicken. Cook for 2 minutes.
  6. Add the rest of the ingredients, except for the sultanas, peppers and green peas, and bring to a boil. Turn the heat on low and simmer, covered, for 5 minutes.
  7. Add the sweet peppers and sultanas and stir.
  8. Transfer to an oven proof dish. Set this dish inside a bigger pan and add water to reach halfway up its sides. Cover both pans tightly with foil. Bake for an hour, stirring at half time.
  9. Take out of the oven and add the green peas. Return to the oven for a further 5 minutes. Take out of the oven and let rest for 15 minutes before serving.
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