- 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 bell pepper strips, and carrot florets for garnish
- In a wide, thick-bottomed skillet over medium heat, heat 2 tablespoons of canola oil. Add chorizo de bilbao and cook for 1 to 2 minutes until lightly browned. Remove from heat and set aside.
- Add chicken to the pan and cook, stirring occasionally, for 4 to 5 minutes or until the color changes and the chicken is lightly browned. Remove from the pan and set aside.
- In the same pan, heat another tablespoon of oil. Add onions and garlic and cook until softened.
- Add rice to the pan and cook, stirring regularly, for 2 to 3 minutes or until lightly toasted.
- Add fish sauce and continue to cook for 1 minute.
- Add coconut milk, broth (or water), chicken, chorizo de bilbao, julienned carrots, bell peppers, green peas, raisins, and turmeric powder. Stir to combine. Season with salt and pepper to taste. Bring to a boil for 3 to 5 minutes, stirring occasionally.
- Cover the rice mixture with wilted banana leaves, cover the pan with a lid, and continue to cook for 15 to 20 minutes or until the rice is fully cooked and the liquid is absorbed.
- If you prefer a toasted bottom, transfer the rice to a wide pan lined with banana leaves, cover with banana leaves, and cook on medium heat until it forms a “socarrat” (crust). Flip the rice so the toasted bottom goes to the top and continue to cook to form a crust.
- To serve, garnish with red and green bell peppers, hard-boiled eggs, and carrot florets.
Bringhe Recipe – What is bringhe? Bringhe also called bringhi or beringhe, is a dish from Pampanga, Philippines, with roots dating back to pre-colonial times. It shares similarities with the original Valencian dish but stands out by using a mix of rice and glutinous rice cooked in coconut milk, flavored with saffron or turmeric.
This gives the dish a unique taste and vibrant color. Typically made with chicken, bell peppers, green peas, carrots, raisins, and chorizo de bilbao, Biringi can also include seafood or other meats. It is topped with sliced boiled eggs and can be cooked in banana leaves for added aroma. The name Biringi, related to South Asian biryani, has evolved over time through merging with the Spanish paella.
Bringhe falls under the category of paelya. Paelya, derived from the Valencian paella, is a Filipino rice dish that stands out with its use of native glutinous rice (malagkít), resulting in a soft and sticky texture, unlike the al dente consistency of Spanish paella. Beyond its specific form, “paelya” is a broad term in the Philippines encompassing various dishes such as arroz a la valenciana (with chicken and chorizo de bilbao), and of course, bringhe (coconut milk-based)
Additional Notes on My Bringhe Recipe
There are plenty of tips to help make this bringhe recipe even better. If you wash the rice, be sure to drain it well with a fine-mesh sieve to avoid excess moisture that can affect the dish’s consistency. Using boneless chicken simplifies the eating experience compared to traditional bone-in chicken parts. Instead of turmeric powder, try using a thumb-sized piece of fresh turmeric for added flavor and color.
For the cooking process, cover the rice mixture with banana leaves as the liquid is absorbed to enhance aroma and retain heat. Achieve a delicious dry crust on the bottom by transferring the tender rice to a wide pan lined with banana leaves, covering it tightly, and cooking on medium heat until a crust forms—a perfect finishing touch to your paella.
Other Rice Dishes
If you want to try other types of rice dishes in Filipino cuisine, one dish to try is Arroz Caldo. Arroz Caldo is a comforting rice porridge infused with the robust flavor of ginger and topped with toasted garlic, scallions, and black pepper. While the dish traditionally uses glutinous rice (malagkit), you can also opt for regular rice boiled with extra water. Typically featuring chicken, Arroz Caldo is served with condiments like calamansi or fish sauce (patis) for added zing, and often accompanied by a hard-boiled egg, making it a hearty and flavorful meal. You can also try other variations of the dish such as Vegan Arroz Caldo.
For something on the sweet side, you should try champorado. Champorado is a delicious Filipino dish made with sticky rice and tablea, which is Filipino cocoa. Although the name might sound similar to the Mexican chocolate dish champurrado, champorado has been adapted with Chinese influences. Unlike its Mexican counterpart, champorado uses glutinous rice instead of corn masa in modern versions
Other Savory Dishes Cooked in Coconut Milk
There are several other savory dishes in Filipino cuisine cooked with coconut milk. One example is halang-halang. Halang-halang is a tasty chicken stew popular in the Visayas and Mindanao regions of the Philippines. The rich chicken flavor pairs perfectly with sweet and creamy coconut milk, and the dish gets its delightful taste from tangy lemongrass and spicy chili peppers.
Another option is kulawo talong. Kulawo talong is a variation of a traditional salad called Kulawo. Kulawo has two delicious variations: one with minced banana blossoms (kulawong puso ng saging) and another with grilled eggplants (kulawong talong). Both versions are cooked in flavorful coconut milk made from toasted grated coconut meat.
Overall there are a variety of rice dishes to try in Filipino cuisine with different ways to cook them.