Bringhe Filipino Paella
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5 from 6 votes

Bringhe Recipe

Bringhe Recipe is the perfect meal for every special occasions! This delicious Filipino-style Paella is always a crowd favorite, it is made with glutinous rice, chicken, chorizo de bilbao, vegetables, and coconut milk.
Prep Time18 mins
Cook Time55 mins
Total Time1 hr 13 mins
Course: Rice
Cuisine: Filipino
Keyword: paella recipe, rice recipes
Servings: 3 people
Calories: 290kcal
Author: Ed Joven


  • 1/2 kilo boneless and skinless chicken meat sliced into cubes
  • 2 pcs chorizo bilbao sliced into half inch thick
  • 1 medium onion thinly sliced
  • 1 red medium bell pepper sliced into strips
  • 1 green medium bell pepper sliced into strips
  • 1 1/4 cup glutinous rice
  • 3 cloves garlic minced
  • 1/2 tsp turmeric powder
  • 1/2 cup raisins
  • 1 cup chicken broth
  • 1 can 400ml coconut milk or 1 1/2 cups freshly squeezed coconut milk
  • 1/2 cup raisins
  • 2 1/2 tbsp Patis fish sauce
  • 1 tbsp Canola oil
  • 1/2 tsp black pepper
  • salt to taste
  • 3 eggs hard-boiled, peeled and quartered
  • banana leaves must be wilted to be used for cooking finale.


  • Using a large wok, heat oil, then add-in all bell peppers, then saute until the bell peppers are tender but still crispy then remove from the wok and set aside.
  • Add-in the chorizo bilbao and Fry until lightly brown-colored then remove from the wok and set aside.
  • After removing the bilbao, add-in onions, next add the garlic and cook for 2 minutes then add-in the chicken and stir-fry, until lightly browned about 5 minutes .
  • Add-in Patis(fish sauce) to the chicken and mix then continue to fry for 3 minutes.
  • Add-in glutinous rice and mix well then stir for 2 minutes.
  • Pour the chicken broth and coconut milk then add-in raisins, chorizo bilbao and the red/green bell peppers.
  • Spread the turmeric powder into the mixture then stir to fully mix the powder.
  • Add-in salt and pepper according to your taste.
  • Cover until it boils, it will take about 5 minutes, make sure to stir occasionally to avoid burning at the bottom of the wok.
  • Bring the heat to low fire and continue to cook, covered for about 15 minutes.
  • When Bringhe is nearly dry, cut the banana leaves to cover it until glutinous rice is fully cooked will take about 10 mins.
  • Transfer Bringhe onto serving plate then decorate with the quartered eggs on top.
  • Serve while it's hot.



Serving: 100g | Calories: 290kcal | Carbohydrates: 33g | Protein: 18g | Fat: 8g | Cholesterol: 50mg | Sodium: 55mg | Potassium: 185mg | Fiber: 2g | Sugar: 10g | Vitamin A: 250IU | Vitamin C: 6.6mg | Calcium: 1050mg | Iron: 1.3mg