Valencian rice

Ingredients:

• 1 chicken bouillon cube
• 2 tbsp. l. olive oil
• 1 medium onion, finely chopped (about 1.5 cups)
• 3 cloves garlic, minced (about 1.5 tablespoons)
• 4 boneless, skinless chicken thighs, cut into 2.5cm cubes.
• 2 cups round grain rice, washed 3 times
• 3 tsp ground turmeric
• 4 servings of Chinese sausage (lap cheong), sliced ​​diagonally into 0.5 cm thick pieces (about 200 g)
• 0.5 cup raisins
• 1 can (400 g) unsweetened coconut milk
• 1 small red bell pepper, thinly sliced ​​(about 1 cup)
• 1 small green bell pepper, thinly sliced ​​(about 1 cup)
• 1 large carrot, thinly sliced ​​(about 1 cup)
• 280 g frozen green peas
• 2–3 hard-boiled eggs, quartered lengthwise
• 2–3 green onions, greens only, thinly sliced

Preparation:

1. Dissolve the bouillon cube in 2 cups of hot water in a small bowl. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the onion and garlic and cook, stirring constantly, until the onion begins to turn translucent, about 1 minute.
2. Add the chicken and 2 teaspoons of salt and cook until the chicken is white but not cooked through, about 2 minutes. Add the rice and turmeric and stir until the turmeric is evenly distributed. Add the sausage, raisins, coconut milk, and reduced broth and stir for 1 minute. Cover and simmer over low heat until almost all the liquid is absorbed, about 35 minutes.
3. Add the red and green bell peppers, carrots, and peas and stir gently. Continue cooking, covered, until the vegetables are slightly softened and the liquid stops releasing, about 10 minutes.
4. Season with salt and transfer to a serving bowl. Garnish with hard-boiled eggs and green onions.