Name: Bringhe (Kapampangan Paella)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 kilo glutinous rice; 3/4 kilo chicken fillet; 1/2 head garlic (minced); 2 medium sized onions (minced); 1/2 cup fresh turmeric (peeled and grated); 3 cups thin coconut milk (or dilute 2 cups of thick coconut milk with 1 cup water); 2 pcs bell peppers (slice into strips); 1/2 cup raisins; 1 pc chicken bouillon cube (optional); 1 Tbsp. patis; 1/2 tsp salt; 1/4 tsp ground black pepper; 3 Tbsp. cooking oil; banana leaves (wilted)

Bringhe is a Filipino version of paella and particularly it is a a Kapampangan paella since brighe or bringhi is a Kapampangan word. Unlike the paella, bringhe is composed of glutinous rice, meats like chicken or pork and the liquid used is coconut milk. Paella on the other hand mostly use rice (not glutinous), seafoods and chorizos and a lot of herbs and spices but some are incorporating chorizos in bringhe too. Anyway the important thing is to enjoy this dish and you can add other ingredients that best suits your taste and preference to the basic bringhe recipe.

Print Recipe

Bringhe (Kapampangan Paella)

Bringhe is a Filipino version of paella and particularly it is a a Kapampangan paella since brighe or bringhi is a Kapampangan word.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Rice and Pasta Recipe

Cuisine: Filipino

Keyword: bringhe kapampangan

Servings: 4 to 6 servings

Calories: 309kcal

Author: Manny

Ingredients

1 kilo glutinous rice
3/4 kilo chicken fillet
1/2 head garlic minced
2 medium sized onions minced
1/2 cup fresh turmeric peeled and grated
3 cups thin coconut milk or dilute 2 cups of thick coconut milk with 1 cup water
2 pcs bell peppers slice into strips
1/2 cup raisins
1 pc chicken bouillon cube optional
1 Tbsp. patis
1/2 tsp salt
1/4 tsp ground black pepper
3 Tbsp. cooking oil
banana leaves wilted

Instructions

How to Cook Bringhe:

Heat the banana leaves on the stove and heat all the areas of the leaves until wilted. Set aside.
In a bowl, combine chicken fillet with salt and pepper and mix until the chicken is well coated.
Put the glutinous rice in a basin and soak with water for 5 minutes. Wash and drain then set aside.
Heat cooking oil in a wok or a deep pan and sear or fry the chicken fillet until slightly brown. Set aside.
In the same wok, add more cooking oil and saute garlic and onion until the onions are soft.
Then add the turmeric and saute for a few seconds. Add patis and let it simmer for a while then stir.
Add in the bell peppers, raisins, and bouillon cube and saute again for a few seconds.
Then put the glutinous rice on the wok and stir until the ingredients are well blended.
Add in the chicken fillet and stir again. Then pour the coconut milk on the rice mixture and stir.
Continue stirring until the liquid is absorbed by the rice and the mixture becomes slightly thick in consistency.
Prepare a pot and line it with the wilted banana leaves layer by layer. Then transfer the rice mixture in the pot.
Place a piece of banana leaf on the top of the rice to cover it. Then put the lid on the pot and turn on heat.
Simmer in very low heat for 30 to 45 minutes until the bringhe is cooked.
Transfer to a serving plate and garnish with sliced hard boiled eggs and sliced carrots.

Video

Watch the Video on How to Cook Bringhe (Kapampangan Paella):

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