Bringhe

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.

INGREDIENTS
  • 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
Additional Equipment
  • banana leaves, wilted