Instructions: Heat oil in large deep skillet or wok over high heat.

Sprinkle chicken pieces with salt to taste. Cook chicken, skin side down in batches, until browned on one side, about six minutes. Turn; cook until browned, about six minutes. Remove chicken to platter; discard fat.

Add sausage to skillet. Cook, stirring to crumble, about five minutes. Drain fat from skillet. Add serrano peppers and onion to skillet; stir-fry until onion is softened, two minutes. Add garlic and ginger; stir-fry one minute.

Stir in medium- and long-grain rice and ground red pepper. Cook until rice is coated and glistening, about two minutes.

Stir in coconut milk, broth, fish sauce and bay leaf. Return chicken thighs and legs to skillet. Heat to boil. Reduce heat; cover. Simmer 10 minutes.

Add chicken breast pieces and wings. Simmer, covered, until rice and chicken are tender, about 15 minutes.

Add salt to taste. Remove from heat. Arrange peppers over top of paella. Let sit five minutes. Garnish with eggs.

Note: Look for fish sauce, also called nam pla or nuoc nam, in supermarket Asian food aisles.

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