Step 1: Mix in a bowl glutinous and long-grain rice. Rinse with cold water a few times until the water becomes clear.

Step 2: Prepare a large and heavy-bottomed pan. You should choose a large enough cookware, as the rice will expand during the cooking process. Make sure to use a tight-fitting lid to prevent the steam from escaping. Pour in the oil and heat over medium temperature.

Step 3: Add the chicken meat and cook until the surface changes color and lightly browns (about 3 minutes). Don’t forget to stir the meat every so often to avoid burning

Step 4: Add in Chorizo de Bilbao then cook until it releases color and becomes lightly browned (about 2 minutes).

Step 5: Add saffron and stir occasionally. Cook for around 1 minute. Saffron will contribute a distinctive flavor and color to the dish.

Step 6: Pour in some fish sauce for seasoning and continue cooking for 1 – 2 minutes.

Step 7: Add in the washed rice, stir regularly and cook until lightly toasted (for 2 – 3 minutes).

Step 8: Pour in chicken broth and coconut milk. Add tomato paste. Then stir everything up until well incorporated.

Step 9: Add in half of the red and green bell peppers, green peas. Then stir well for the ingredients to combine.