Bringhe is Luzon’s version of the Spanish Arroz Valenciana. Still using chicken pieces as adornment, it then replaces saffron with turmeric for color and further Filipinizes it with the use of gata or coconut milk and cooking it with banana leaves.

 

 

Estimated cooking time: 1 hour and 20 minutes

 

Bringhe Ingredients:

• 2 pieces coconut, grated
• 3-4 cups lukewarm water
• 4 tablespoons oil
• 3 cloves garlic, crushed
• 1 onion, sliced
• 1 hole chicken, cut into serving pieces
• salt and pepper to taste
• 5 tablespoons yellow ginger juice (dilaw)
• 4 cups malagkit rice, washed

• 1 piece green bell pepper, roasted, peeled and cubed
• 2 eggs, hard-boiled then sliced

Bringhe Cooking Instructions:

• Add water to the grated coconut then extract the milk. Strain then set aside.
  

• In a large skillet, heat oil then sauté garlic, onions and chicken.
  

• Stir-fry until it changes color then add salt, pepper and ginger juice.

• Add the rice then gradually pour in the coconut milk.
  

• Cook until rice is almost done.
  

• Cover top with banana leaves.
  

• When cooked, invert on a serving platter including the banana leaf.
  

• Garnish with bell pepper and sliced egg.

Tags: chicken, rice

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