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Bringhe Recipe is Luzon’s version of the Spanish Arroz Valenciana.

Estimated cooking time: 1 hour and 20 minutes

Bringhe Ingredients:

• 1 piece green bell pepper, roasted, peeled and cubed
• 2 eggs, hard-boiled then sliced
• 60 ml oil
• 250 g chicken breast fillet or thigh fillet, cut into strips
• 1 medium onion, finely chopped
• 3-4 cloves garlic, peeled and diced
• 200 g regular rice
• 200 g sticky rice
• 500 ml water
• 250 ml coconut milk
• 2 teaspoons turmeric powder
• 250 g medium shrimps, peeled and de-veined
• 100 g cooked ham, cut into 2-cm squares
• 100 g frozen green peas, thawed
• Salt and pepper to taste

Bringhe Cooking Instructions:

• Heat half of the oil in a casserole and sauté the chicken strips until cooked.
  
• Remove chicken from pan and set aside.
• Pour in remaining oil and sauté onion until transparent.
• Add garlic and sauté a further 1 minute.
• Add both kinds of rice and stir to coat in oil.
• In a large bowl, blend together water, coconut milk and turmeric powder then pour into casserole.
• Cover and simmer until rice is done, about 25-30 minutes.
• Meanwhile, in a steamer, steam the shrimps until cooked and evenly pink in color.
• Remove from heat and set aside.
• When rice is fully cooked, stir in the shrimps, the chicken strips, cooked ham and green peas.
• Season with salt and pepper and serve.
• Garnish with bell pepper and sliced egg.

Tags: chicken, rice

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