Utensils: A wide heavy skillet with a lid

Peel the skin from the chorizo and slice it into small pieces (coins).

I like mine chunky (1/4 inch thick).Sauté in a wide heavy skillet on medium heat until brown (about 3 minutes).

Cut chicken into 1-inch cubes and add to skillet; cook until brown on all sides (about 5 minutes).Sprinkle curry powder, salt, and pepper, mix and cook for another minute.

Remove from pan and set aside. You’ll be left with a skillet full of crispy bits, adding flavor.

Add a tbsp of olive oil to the pan and sauté onions on medium until translucent, then add garlic and carrots (saving a handful for presentation) and cook for a minute.

Add the chorizo and chicken back to the pan and scrape the bottom bits before adding the rice (you can use paella rice (Pons) if you want a similar traditional paella texture, but I find it tastes just as delicious with regular long-grain rice.

Add the liquids - Soy sauce, coconut milk, and 3 cups of chicken broth.

You’ll keep adding the remaining cup of broth as you go to help the rice cook through.It is essential to re-season at his point.

Add salt and pepper to the rice mixture and cover.

Lower the heat and allow the rice to cook for 15 minutes undisturbed.

You will create a crust on the bottom of the skillet (also known as socarrat) - it’s a treat!

By now, all the liquid should be fully incorporated; when the Bringhe is almost dry, cut the banana leaves to the size of the lid. (I like mine to overflow)

Cover the rice with the leaves, then place the lid back on and cook on low heat for 10 minutes. This is so the banana leaf aroma can soak in.