Recipe of Speedy Bringhe (Filipino Rice Dish)

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Bringhe (Filipino Rice Dish). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Bringhe (Filipino Rice Dish), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bringhe (Filipino Rice Dish) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bringhe (Filipino Rice Dish) is 6-8 person. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Bringhe (Filipino Rice Dish) using 13 ingredients and 9 steps. Here is how you can achieve it.

Bringhe is a Filipino savory rice dish of glutinous rice, chicken and chorizo cooked with coconut milk and turmeric.

Ingredients and spices that need to be Make ready to make Bringhe (Filipino Rice Dish):

1. 3 cups glutinous rice, wash then soak for 30 minutes and drain
2. 6-8 pcs chicken thigh
3. 3 cloves garlic, minced
4. 1 small onion, chopped (approximately 1/2 cup)
5. 1-2 pcs chorizo, sliced (approximately 1 cup)
6. 1 1/2 tbsp turmeric powder
7. 2 cups coconut milk
8. 3-4 cups chicken stock
9. 1/2 cup red bell pepper, sliced into strips
10. 1/2 cup green bell pepper, sliced into strips
11. 2-3 hard boiled egg, sliced for garnish
12. Lime or lemon wedges to serve
13. Banana leaves to serve

Steps to make to make Bringhe (Filipino Rice Dish)

1. In a heavy bottom pan, sweat onion and garlic over medium heat until translucent. Add chicken and saute until all the juice from the chicken have nearly evaporated. Season with salt and pepper.
2. Add turmeric powder. You may want to add another 1/2 tbsp of turmeric powder depending on how you distinct you want the turmeric to taste. Saute for a couple of minutes until fragrant.
3. Add the glutinous rice. Saute for about 2 minutes stirring constantly so the rice has absorb the flavor.
4. Add the chorizo, coconut milk and about 3 cups of the chicken stock. The rice needs to be covered by the liquid ti cook. Stir and bring to boil then lower heat to a gentle simmer. Stir occasionally so the bottom part don’t burn.
5. At about 10 minutes simmering, you will be able to assess whether additional liquid is needed. As a practice, 2 cups of water is needed for every 1 cup of glutinous rice. But since we have pre-soaked the rice, it may need less water than usually. In case the rice is quite under cooked at this point, just add about 1/2 cups of the chicken stock or plain water. It is also key that the heat source is at med-low so that the liquid don’t evaporate too fast while the rice cooks.
6. When the liquid has completely evaporated and the rice is cooked through, stir in half of the red and green bell pepper. Use the remaining red and green better for garnish.
7. The dish is basically done but you may want to leave it on the pan a bit longer over low heat to develop a crust at the bottom, similar to the socarrat in paella. About 2-3 minutes undisturbed.
8. Transfer in a serving dish lined with banana leaves. The banana leaves gives the dish an additional savory aroma but is completely optional. To prepare the banana leaves, wipe the leaves with a damp cloth then pass it over an open fire to make it pliable. Separate the leaf from its midrib then line the serving dish.
9. Garnish with the remaining red and green bell pepper, and sliced egg. Serve with lime or lemon wedges.

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