Bringhe, which is said to have originated from the northern province of Pampanga, is the Filipino’s indigenization of the Spanish paella. It is traditionally made with glutinous rice cooked in coconut milk and turmeric powder for distinct flavor and color. A smorgasbord of chicken, chorizo de bilbao, bell peppers, carrots and raisins are traditional additions as well as boiled eggs for garnish. While it is more common to serve bringhe for special occasions, it is actually very simple to make. For about an hour of cook time and basic ingredients you probably already have in the kitchen. you can easily enjoy this festive rice dish for even your regular dinner meals. Give it a try and please remember to leave a feedback. I love hearing what you think.
- 1 tablespoon oil
- 1 small red bell pepper, seeded, cored and cut into strips
- 1 small green bell pepper, seeded, cored and cut into strips
- 2 pieces (5 ounces) chorizo de bilbao, sliced into ½ inch thick
- 1 medium onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 pound boneless, skinless chicken thigh meat, cut into 1-inch cubes
- 1 tablespoon fish sauce
- 1 cup glutinous rice
- 1-1/2 cups coconut milk
- 1 cup chicken broth
- ½ cup raisins
- ½ teaspoon turmeric powder
- salt and pepper to taste
- 2 eggs, hard-boiled, peeled and quartered
- banana leaves, wilted
- In a wide, thick-bottomed skillet over medium heat, heat oil. Add bell peppers and cook for about 30 seconds or until tender yet crisp. Remove from heat and set aside. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
- In the skillet, add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browns. Add fish sauce and continue to cook for 1 to 2 minutes.
- Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add coconut milk, broth, chorizo de bilbao, raisins and bell peppers. Add turmeric powder and stir to combine. Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
- Lower heat, cover and simmer for about 10 to 15 minutes. When the rice is almost dry, cover with banana leaves and continue to cook for about 10 to 15 minutes or until rice is fully cooked and begins to form crust at the bottom. Transfer rice onto serving platter and garnish with egg.
I always use this as filling for my turkey at Thanksgiving here in the US because American stuffing is not too palatable to our Filipino palate. The coconut milk makes the turkey meat even tastier and the biringhe is a big hit as a side dish.
What a great idea, Eleanor. I am definitely going to try that next year! Sounds incredibly delicious.
Hi! Ok lng po bang hindi na banlawan ang bigas pag gagawa ng mga rice dishes tulad nito and other kinds of paella?
Ma’am, pwede po ba na walang coconut milk sa recipe para di panis agad? At haluan ng jasmine rice?
Hello Roselle
Yes pwede naman alisin ang coconut milk kung ayaw but yun kasi ang nagbibigay linamnam sa bringhe. Pag refrigerated naman it will last 2 to 3 days.
Gaano ba gatagal bago mapanis ang bringhe at pwede ba itong pambaon sa beach?
Hello Florencia
Mga 2 to 3 days sa refrigerator. Yung pagdala sa beach, depende sa climate. Kung masyadong mainit ang panahon, I won’t recommend it as bringhe has coconut milk at madaling mapanis.
This is indeed very easy to make. I am excited to make this. Thanks!