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Bringhe Kapampangan Paella
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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 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Rice and Pasta Recipe
Cuisine: Filipino
Keyword: bringhe kapampangan
Servings: 6 servings
Calories: 309kcal
Author: Manny

Ingredients

  • 1 kilo glutinous rice
  • 3/4 kilo chicken fillet
  • 1/2 head garlic minced
  • 2 pc 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):

Notes

Cooking Tips of Bringhe Kapampangan:

1. Perfecting the Rice Consistency: The Glutinous Rice Soak
Achieving the ideal consistency of glutinous rice in your Bringhe is crucial for a satisfying dining experience. After soaking the glutinous rice in water for 5 minutes, be sure to wash and drain it thoroughly. This ensures the removal of excess starch, preventing a sticky or clumpy texture in the finished dish. The well-prepared glutinous rice will absorb the flavors harmoniously, creating a delightful balance of chewiness and tenderness in each mouthful.
2. Layering Flavors with Banana Leaves: Aromatic Infusion
The use of banana leaves in Bringhe is not just for presentation; it's a key player in infusing aromatic notes into the dish. When heating the banana leaves on the stove, take the time to wilt them thoroughly. This process not only enhances their flexibility for lining the pot but also releases a subtle, earthy aroma that permeates the rice mixture during the cooking process. The result is a Bringhe that not only delights the taste buds but also engages the senses with its fragrant allure.
3. Simmering Magic: Low and Slow Cooking
The final act of simmering your Bringhe is where the magic truly happens. After assembling the dish in the pot, resist the urge to rush through this step. Simmer the Bringhe over very low heat for 30 to 45 minutes. This slow cooking process allows the flavors to meld, the rice to absorb the coconut milk, and the ingredients to reach a harmonious union. Patience is the key; the gradual simmering transforms the dish into a flavorful masterpiece, ensuring each spoonful is a celebration of Kapampangan culinary excellence.