Instead, turmeric was used (I suppose in place of the safforn), chicken and pork instead of seafood, and glutinous rice. And most importantly, coconut milk! So what is difference among the Bulacan, Pampanga and Visayan (Valenciana) versions? I honestly do not know. I asked around and what I got was... Bulacan version adds peas and uses ham. Pampanga version adds raisins and uses chorizo. The Pinoy Valenciana is apparently closer to the paella since it has shrimp, and either saffron or turmeric or both can be used. In all of the cases, coconut milk is used!
This is how I made my version...
750 g chicken thighs (or wings)
salt and pepper
thin slices of ginger
4 cloves garlic, sliced thinly
1 medium onion, sliced thinly
200 grams bacon, trimmed of fat, sliced into bite-sized pieces
2 tablespoons finely chopped turmeric
1 green bell pepper, julienned
1 red bell pepper, julienned
1 cup glutinous rice
1/4 cup regular rice
1 cup chicken stock
400 ml coconut milk
1 to 2 tablespoons raisins
Rub salt and pepper onto chicken thighs. Meanwhile saute the ginger. Flash fry the chicken until lightly browned. Remove the chicken from the pan. Remove the ginger.
Saute the onion and garlic until fragrant. Add the crushed turmeric; press down and stir fry until the mixture in the pan is evenly yellow. (Alternatively, use 2 to 3 teaspoons of powdered turmeric.) Add the bacon and bell peppers. Stir fry a few minutes. Add the rice and chicken stock. Mix until the rice is covered yellow. Add the chicken back to the pan. Simmer 5 minutes. Add the coconut milk; mix. Simmer another 10 to 15 minutes, mixing occasionally. Add the raisins. Then lay a banana leaf flat on the mixture, simmer another 5 minutes, or until the rice is cooked. Make sure that the chicken is also cooked through.
Serve on a large banana leaf, garnished with slices of hard boiled eggs.
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