This dish is I think a Kapampangan version of the paella.
1 head garlic, crushed
1 medium onion, chopped
Chorizo de Bilbao lard
1 chicken, cut in serving pieces
1 piece chorizo Bilbao, sliced
1/2 cup yellow ginger(turmeric)juice (about 2 pieces peeled and pounded)
1 cup malagkit rice, washed
1 cup rice, washed
4 cups thin coconut milk
1 bay leaf
1 small can pimientos
2 hardboiled eggs, quartered
How to cook bringhe:
- In a large carajay, sauté garlic and onions in the lard. Add chicken and brown, add chorizo and ginger juice.
- Simmer for a few minutes and add the malagkit and the rice. Pour in the coconut milk.
- Season with patis and add the bay leaf. Cook covered with banana leaves.
- When rice is cooked, pile into a serving platter and garnish with sliced pimientos and egg.