Servings
Font
Back
3.9 from 42 votes

Bringhe

Bringhe, a Filipino-style Paella made of glutinous rice, chicken, sausage, vegetables, and coconut milk is hearty, tasty, and sure to be a crowd favorite. It's the perfect one-pot meal for all your special occasions!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 6 Servings
Calories: 673 kcal
Course: Main Course
Cuisine: Filipino

Ingredients

  • 2 tablespoons canola oil
  • 2 pieces (about 5 ounces) chorizo de bilbao, sliced into ½ inch thick
  • 1 pound boneless, skinless chicken thigh meat, cut into 2-inch cubes
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon fish sauce
  • 2 cups glutinous rice, unwashed
  • 2 cups coconut milk
  • 2 cups chicken broth or water
  • 1 large carrot, peeled and julienned
  • ½ red bell pepper, seeded, cored and cut into strips
  • ½ green bell pepper, seeded, cored and cut into strips
  • 1 cup frozen green peas, thawed
  • ¼ cup raisins
  • 2 teaspoons turmeric powder
  • salt and pepper to taste
  • 2 hard-boiled eggs, peeled and quartered
  • red bell pepper strips
  • green red bell pepper strips
  • carrot florets
Additional Equipment
  • banana leaves wilted

Instructions

    Cup of Yum
  1. In a wide, thick-bottomed skillet over medium heat, heat oil. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
  2. Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browned. Remove from pan and set aside.
  3. In the pan, heat another tablespoon of oil. Add onions and garlic and cook until softened. 
  4. Add rice and cook, stirring regularly, for about 2 to 3 minutes or until lightly toasted.
  5. Add fish sauce and continue to cook for 1 minute.
  6. Add the coconut milk, broth, chicken, chorizo de bilbao, julienned carrots, bell peppers, green peas, and raisins. 
  7. Add turmeric powder and stir to combine. 
  8. Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
  9. Cover the rice mixture with banana leaves, cover the pan with lid, and continue to cook for about 15 to 20 minutes or until rice is fully cooked and liquid is absorbed.
  10. If you like to toast the bottom, transfer the rice to a wide pan lined with banana leaves, cover with banana leaves, and cook on medium heat until it forms "socarrat" (crust). Flip the rice so the toasted bottom goes to the top and continue to cook to again form a crust.
  11. To serve, garnish with red and green bell peppers, hardboiled eggs, and carrot florets.

Notes

  • The recipe calls for unwashed rice. If you prefer to wash the rice, make sure to drain well using a fine-mesh sieve as the extra moisture might affect consistency and make the bringhe too wet or mushy.

Nutrition Information

Calories 673kcal (34%) Carbohydrates 66g (22%) Protein 22g (44%) Fat 35g (54%) Saturated Fat 18g (90%) Cholesterol 136mg (45%) Sodium 350mg (15%) Potassium 653mg (19%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 4075IU (82%) Vitamin C 34.4mg (38%) Calcium 55mg (6%) Iron 5.1mg (28%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 673

% Daily Value*

Calories 673kcal 34%
Carbohydrates 66g 22%
Protein 22g 44%
Fat 35g 54%
Saturated Fat 18g 90%
Cholesterol 136mg 45%
Sodium 350mg 15%
Potassium 653mg 14%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 4075IU 82%
Vitamin C 34.4mg 38%
Calcium 55mg 6%
Iron 5.1mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.