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.
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
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)
Traditional Serving Suggestions
- Serve on banana leaf-lined platter
- Pair with:
- Sipo Eggs (Kapampangan Quail Egg Dish)
- Tibok-Tibok (Carabao’s Milk Pudding)
- Fresh Lumpia
- Ensaladang Mangga (Green Mango Salad)
Troubleshooting Common Issues
- Rice too wet:
- Solution: Remove lid, cook additional 5 minutes
- Prevention: Ensure proper liquid ratio
- Rice too dry:
- Solution: Add hot broth ¼ cup at a time
- Prevention: Maintain proper heat
- Bottom burning:
- Solution: Lower heat immediately
- Prevention: Use heavy-bottomed pan
Ingredient Alternatives
- Protein options:
- Pork belly (Liempo)
- Shrimp (Hipon)
- Mixed seafood (Halohalo na Seafood)
- Rice alternatives:
- Regular rice + 25% glutinous rice
- Jasmine rice (adjust liquid ratio)
Storage & Reheating
- Refrigeration: 3 days in airtight container
- Freezing: Up to 2 months
- Reheating:
- Microwave: 2-3 minutes with sprinkle of water
- Stovetop: Steam for 5-7 minutes
- Oven: 350°F (175°C) for 15-20 minutes
Variations
- Seafood Bringhe:
- Add shrimp, mussels, squid
- Use seafood stock
- Vegetarian Bringhe:
- Use mushrooms, tofu
- Replace chicken stock with vegetable stock
- Festive Bringhe:
- Add chicken liver, gizzard
- Include Vienna sausage
FAQs
Q: Can I make this in advance? A: Yes, prepare up to 24 hours ahead, reheat gently. Q: Is it gluten-free? A: Yes, if using gluten-free chorizo and fish sauce. Q: Can I freeze leftovers? A: Yes, up to 2 months in airtight container. Q: What makes it yellow? A: Turmeric powder (luyang dilaw) gives the distinctive color. Q: Can I use regular rice? A: Yes, but texture will be different. Adjust liquid ratio to 1:1.5.
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.
