Let me tell you about one of my favorite Filipino party dishes, Bringhe. Think of it as our local spin on Spanish paella, but way more laid-back and budget-friendly.
Instead of fancy saffron rice, we use sticky rice cooked in creamy coconut milk and turmeric, loaded with juicy chicken, smoky chorizo, and colorful veggies.
It's the kind of dish that shows up at every Kapampangan celebration, from fiestas to family gatherings. You don't need anything fancy to make it, just simple ingredients and a little love.
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Why You'll Love This Recipe
- One-Pot Wonder: Everything cooks in a single pan, minimizing cleanup
- Budget-Friendly: Uses affordable local ingredients while maintaining authentic flavors
- Make-Ahead Friendly: Can be prepared in advance for parties
- Customizable: Easily adaptable with different proteins and vegetables
- Rich Cultural Heritage: A beautiful fusion of Spanish and Filipino culinary traditions
- Perfect for Gatherings: Serves a crowd and presents beautifully
Ingredients
This Bringhe recipe combines ingredients that create a perfect balance of flavors and textures. Glutinous rice provides the sticky, hearty base while coconut milk and turmeric give it creamy richness and golden color. Chicken and chorizo add savory depth, while the mix of colorful vegetables (bell peppers, carrots, peas) brings freshness and visual appeal.
Raisins contribute subtle sweetness that complements the savory elements. The banana leaves aren't just decorative, they infuse the dish with a distinct aroma that makes it authentically Filipino. Fish sauce adds that umami punch that ties everything together, creating a dish that's both comforting and festive.
- 2 cups glutinous rice
- 2 cups coconut milk
- 2 cups chicken broth
- 2 teaspoons turmeric powder
- 1 pound boneless chicken thigh, cut into 2-inch cubes
- 2 pieces chorizo de Bilbao (about 5 ounces), sliced ½-inch thick
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 large carrot, julienned
- ½ red bell pepper, cut into strips
- ½ green bell pepper, cut into strips
- 1 cup green peas
- ¼ cup raisins
- 2 tablespoons cooking oil
- 1 tablespoon fish sauce
- Salt and pepper to taste
- Banana leaves for wrapping
- 2 hard-boiled eggs, quartered (for garnish)
- Additional bell pepper strips and carrot florets (for garnish)
Equipment
- Large Wok or Wide Skillet (30-inch diameter): Essential for even cooking and proper rice distribution. The wide surface allows the rice to cook evenly and develop the desirable crispy bottom layer.
- Banana Leaves: Used for traditional wrapping, adding an authentic aroma and flavor to the dish. They also help in steaming the rice properly.
- Heavy-bottomed Pan: Helps achieve the perfect socarrat (crispy bottom layer) without burning the rice.
- Fine-mesh Strainer: For rinsing ingredients as needed.
- Sharp Knife: Ensures precise cutting of meats and vegetables.
- Measuring Cups and Spoons: For accurate ingredient portions, crucial for proper rice-to-liquid ratio.
- Wooden Spoon: Allows for gentle stirring without breaking the rice grains.
How To Make
- Heat your large pan over medium heat and add oil. Once hot, add chorizo de bilbao slices and cook until lightly browned, about 2 minutes. Set aside.
- In the same pan, add chicken pieces and cook until golden brown, about 4-5 minutes. Remove and set aside.
- Add more oil if needed, then sauté onions and garlic until soft and fragrant, about 3 minutes.
- Add the unwashed glutinous rice and cook for 2-3 minutes, stirring often. This step makes the rice more flavorful.
- Pour in the fish sauce and stir for 1 minute. Then add coconut milk and chicken broth. Return the cooked chicken and chorizo to the pan.
- Add the carrots, bell peppers, green peas, raisins, and turmeric powder. Season with salt and pepper. Let it come to a gentle boil for 3-5 minutes, stirring occasionally.
- Cover the rice with banana leaves, then put the lid on. Lower the heat and cook for 15-20 minutes or until the rice is fully cooked and has absorbed the liquid.
- For a crispy bottom, transfer everything to a wide pan lined with banana leaves. Cover with more banana leaves and cook on medium heat until you get a nice crust at the bottom. Carefully flip the rice so the crispy part is on top.
- Arrange on a banana leaf-lined serving plate. Add red and green bell pepper strips, quartered eggs, and carrot florets on top.
- Serve hot while the rice is still steaming. Everyone can enjoy digging into both the soft, flavorful rice and the crispy bottom layer.
Tips from Lola's Kitchen
- Don't wash the rice - Keeping the starch on the glutinous rice creates a better texture and helps absorb the flavors.
- Season the broth before adding rice - This ensures the seasoning penetrates every grain of rice for consistent flavor.
- Maintain proper heat throughout cooking - Too high heat will burn the bottom before the rice cooks; too low won't develop the desirable crust.
- Monitor liquid absorption - The key to perfect Bringhe is balancing the moisture. The rice should be moist but not soggy.
- Let the rice rest before serving - Allow 5-10 minutes after cooking for the flavors to settle and distribute evenly.
- Use fresh turmeric when available - Fresh turmeric root gives a more vibrant color and flavor than powder (use 1 tablespoon grated fresh turmeric instead of 2 teaspoons powder).
Substitutions
- Glutinous Rice: Can use a mix of 75% regular rice + 25% glutinous rice, or jasmine rice (reduce liquid by ¼ cup).
- Chicken Thighs: Substitute with pork belly (liempo), shrimp, or a seafood mix.
- Chorizo de Bilbao: Can use longganisa, bacon, or smoked sausage.
- Coconut Milk: Light coconut milk or a mix of regular milk and coconut cream can work in a pinch.
- Turmeric: Saffron (very small amount) or annatto seeds soaked in hot water can provide similar color.
- Fresh Vegetables: Frozen mixed vegetables work well as a time-saver.
Troubleshooting
- Rice too wet: Remove lid, continue cooking for an additional 5 minutes to evaporate excess liquid. Next time, ensure you're using the proper liquid-to-rice ratio.
- Rice too dry: Add hot broth ¼ cup at a time and gently fold it in. Cover and let it steam for a few more minutes. In the future, maintain lower heat during cooking.
- Bottom burning: Lower heat immediately, transfer to a different pan if needed. Use a heavy-bottomed pan next time and monitor heat more carefully.
- Rice not evenly cooked: Make sure to distribute ingredients evenly in the pan and maintain consistent heat. Consider using a wider pan for more even cooking.
- Flavors not bold enough: Increase turmeric and fish sauce slightly. Let the dish rest longer before serving to develop flavors.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Portion and freeze in airtight containers for up to 2 months.
- Reheating Methods:
- Microwave: Place in a microwave-safe dish, sprinkle with a little water, cover, and heat for 2-3 minutes.
- Stovetop: Place in a pan with 1-2 tablespoons of water, cover, and steam over low heat for 5-7 minutes.
- Oven: Place in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for 15-20 minutes until thoroughly heated.
- Revitalizing Tip: Add a few drops of fish sauce and a sprinkle of black pepper when reheating to refresh the flavors.
FAQ
Can I make Bringhe in advance for a party?
Yes, you can prepare it up to 24 hours ahead. Reheat gently before serving, adding a small amount of broth if needed to maintain moisture.
Is this dish gluten-free?
Yes, the base recipe is gluten-free, but verify your chorizo and fish sauce are gluten-free brands.
What gives Bringhe its distinctive yellow color?
Turmeric powder (luyang dilaw) provides the beautiful golden color, similar to how saffron works in Spanish paella but more affordable.
Can I use regular white rice instead of glutinous rice?
Yes, but the texture will be different. Use a 1:1.5 ratio of rice to liquid instead, and expect a less sticky final dish.
How can I make a vegetarian version?
Replace the chicken with firm tofu or mushrooms, use vegetable broth instead of chicken broth, and omit the chorizo (add smoked paprika for a similar flavor).
What makes Filipino Bringhe different from Spanish Paella?
Bringhe uses glutinous rice and coconut milk, creating a stickier texture. It also uses turmeric instead of saffron and incorporates distinctly Filipino ingredients like banana leaves.
Can I cook this in a rice cooker?
Yes, but you'll need to sauté the meat and aromatics first, then transfer everything to the rice cooker. You won't get the crispy bottom this way.
How do I know when the Bringhe is perfectly cooked?
The rice should be tender but not mushy, and most of the liquid should be absorbed. You might hear a slight crackling sound from the bottom, indicating the formation of a desirable crust.
Related
Looking for other recipes like this? Try these:
Filipino Bringhe (Kapampangan Yellow Rice Paella)
Equipment
- Large Kawa or Wide Skillet (30-inch diameter) For even cooking and proper rice distribution
- Banana Leaves For traditional wrapping and authentic aroma
- Heavy-bottomed Pan For achieving perfect socarrat
- Fine-mesh strainer For draining rice if washed
- Sharp knife For precise cutting of ingredients
- Measuring cups For accurate ingredient portions
- Wooden spoon For gentle stirring without breaking the rice
Ingredients
For the Rice Base
- 2 cups glutinous rice Malagkit na Bigas
- 2 cups coconut milk Gata ng Niyog
- 2 cups chicken broth Sabaw ng Manok
- 2 teaspoons turmeric powder Luyang Dilaw
Proteins
- 1 pound boneless chicken thigh Hita ng Manok, cut into 2-inch cubes
- 2 pieces chorizo de Bilbao about 5 ounces, sliced ½-inch thick
Vegetables and Aromatics
- 1 large onion Sibuyas, thinly sliced
- 2 cloves garlic Bawang, minced
- 1 large carrot Karot, julienned
- ½ red bell pepper Pulang Paminta, strips
- ½ green bell pepper Berdeng Paminta, strips
- 1 cup green peas Gisantes
- ¼ cup raisins Pasas
Others
- 2 tablespoons cooking oil
- 1 tablespoon fish sauce Patis
- Salt and pepper to taste
- Banana leaves for wrapping
For Garnish
- 2 hard-boiled eggs quartered
- Bell pepper strips
- Carrot florets
Instructions
- Heat your large pan over medium heat and add oil. Once hot, add chorizo de bilbao slices and cook until lightly browned, about 2 minutes. Set aside.
- In the same pan, add chicken pieces and cook until golden brown, about 4-5 minutes. Remove and set aside.
- Add more oil if needed, then sauté onions and garlic until soft and fragrant, about 3 minutes.
- Add the unwashed glutinous rice and cook for 2-3 minutes, stirring often. This step makes the rice more flavorful.
- Pour in the fish sauce and stir for 1 minute. Then add coconut milk and chicken broth. Return the cooked chicken and chorizo to the pan.
- Add the carrots, bell peppers, green peas, raisins, and turmeric powder. Season with salt and pepper. Let it come to a gentle boil for 3-5 minutes, stirring occasionally.
- Cover the rice with banana leaves, then put the lid on. Lower the heat and cook for 15-20 minutes or until the rice is fully cooked and has absorbed the liquid.
- For a crispy bottom, transfer everything to a wide pan lined with banana leaves. Cover with more banana leaves and cook on medium heat until you get a nice crust at the bottom. Carefully flip the rice so the crispy part is on top.
- Arrange on a banana leaf-lined serving plate. Add red and green bell pepper strips, quartered eggs, and carrot florets on top.
- Serve hot while the rice is still steaming. Everyone can enjoy digging into both the soft, flavorful rice and the crispy bottom layer.
- Remember: Don't lift the lid too often while cooking - the trapped steam helps cook the rice perfectly. Your Bringhe should be slightly sticky, golden yellow, and full of flavor.
Tips from Lola's Kitchen
- "Huwag hugasan ang bigas kung gusto mong maganda ang luto" (Don't wash the rice for better texture)
- "Timplahin muna ang sabaw bago iluto ang kanin" (Season the broth before adding rice)
- "Sundin ang tamang init ng kalan" (Maintain proper heat throughout cooking)
- "Bantayan ang tubig" (Monitor liquid absorption)
Nutrition
The Story Behind Filipino Bringhe
In the heart of Pampanga, the culinary capital of the Philippines, lies a treasured dish that tells the story of colonial influence and Filipino ingenuity - Bringhe. This golden rice dish, often called Filipino paella, emerged during the Spanish colonial period when local cooks ingeniously adapted the prestigious Spanish paella to suit local ingredients and tastes.
While Spanish paella relied on expensive saffron for its signature golden hue, Kapampangan cooks turned to turmeric (luyang dilaw), a local spice that not only provided the same beautiful color but also added its own distinct earthy flavor. The traditional bomba or arborio rice was replaced with glutinous rice (malagkit), creating a uniquely Filipino texture that better suited local preferences. Perhaps the most significant innovation was the use of coconut milk (gata) instead of broth alone, incorporating a distinctly Southeast Asian element that would become the dish's hallmark.
In Kapampangan homes, Bringhe has become synonymous with celebration and community. Traditional preparation involves cooking in large kawas (woks) over wood fires, especially during town fiestas where the dish feeds hundreds of guests. The practice of wrapping the rice in banana leaves while cooking adds another layer of Filipino identity to the dish, infusing it with a subtle aroma that Spanish paella never had.
What makes Bringhe particularly special is its accessibility. Unlike its Spanish counterpart, which often requires expensive seafood and saffron, Bringhe transforms humble ingredients into a feast-worthy dish. This adaptability has helped it survive through generations, with each family adding their own twist while maintaining its essential character. Some versions include chicken and chorizo de bilbao, while more elaborate interpretations feature a bounty of seafood, making it a true reflection of Philippine culinary adaptability.
Today, Bringhe stands as a testament to Filipino culinary heritage, demonstrating how foreign influences were not merely adopted but transformed into something uniquely our own. Whether served at grand fiestas or intimate family gatherings, this dish continues to evolve while remaining deeply rooted in Kapampangan tradition, proving that some of the most beloved dishes are born not from strict adherence to tradition, but from creative adaptation and love for good food.
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