Bringhe (Filipino Paella)
Ready In: 50 mins
Serves: 6-8
Ingredients
- 2 tablespoons peanut oil
- 1 onion, minced
- 2 garlic cloves, minced
- 2 green chilies, deseeded and chopped (hot peppers)
- 1 medium chicken, chopped into serving size pieces
- 2 cups chorizo sausage, sliced thinly (Spanish chorizo recommended)
- 2 tablespoons ginger, minced
- 1 cup glutinous rice, washed and drained
- 1 cup long grain rice, washed and drained
- 1⁄2 teaspoon cayenne pepper
- 3 teaspoons nam pla or 1 teaspoon shrimp paste, crumbled
- 5 cups coconut milk
- 1 bay leaf
- salt, as needed
- 2 red bell peppers, roasted, skinned and cut into strips
- 3 hard-boiled eggs, quartered (garnish)
Directions
- Heat the oil in a large wok or shallow frying pan, and stir fry the onions, garlic and the chilies for two minutes.
- Add the chicken pieces and fry until chicken is browned on all sides, Add the chorizo and ginger. Stir fry for 1 minute and then add the rice and cayenne pepper.
- Stir thoroughly and stir fry for one minute. Add the nam pla and the coconut milk. Bring to a boil then add the bay leaf. Stir again thoroughly.
- Lower the heat and cover with aluminum foil. Put the lid on top of the foil tightly and simmer for 20-25 minutes.
- Uncover and adjust the seasonings. Lay the bell peppers on top of the rice and again cover tightly. Allow the dish to rest covered for 5 minutes. Garnish with the egg quarters.
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