Filipino Bringhe (Kapampangan Yellow Rice Paella)
Bringhe is a Kapampangan rice dish that reimagines Spanish paella using glutinous rice cooked in coconut milk and turmeric, typically laden with chicken, chorizo de bilbao, and colorful vegetables. This one-pot celebration dish exemplifies Filipino culinary ingenuity by adapting European influences using local ingredients, resulting in a distinct golden rice dish that's become a hallmark of special occasions in Pampanga and throughout the Philippines.
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
Calories: 673kcalCarbohydrates: 66gProtein: 22gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 103mgSodium: 350mgPotassium: 435mgFiber: 4gSugar: 2gVitamin A: 510IUVitamin C: 24mgCalcium: 39mgIron: 4mg
Tried this recipe?Let us know how it was!