Bringhe
Share
Bringhe (Native Paella)
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Filipino
Servings
6
Cook Time
60 minutes
Ingredients
- 300g white glutinous rice (available in Asian store or Amazon)
- 30ml vegetable oil
- half garlic bulb cloves minced
- 1 large onion chopped
- 2 teaspoon turmeric powder
- 1 tablespoon fish sauce
- 1/2 chicken cut into pieces or a pack of chicken thighs or breast
- 3-4 pcs of cooking chorizo sliced diagonally
- 400ml coconut milk
- 1 carrot cut in cubes
- 1 red pepper sliced thinly
- 100g frozen peas
- 30 grams raisins or sultanas (optional)
- 2 hard-boiled eggs sliced
- lemons cut into wedges
Directions
- Wash and drain the rice 3 times. Set aside.
- Heat the oil in a paella pan or a large deep frying pan.
Add the garlic for a few seconds or until fragrant, then add the onions. Cook until soft and translucent.
- Add the turmeric powder and fish sauce and cook for about a minute.
Add the chicken, skin down (if applicable) and increase the heat to medium-high. Cook until browned on each side.
Stir in the coconut milk. If using canned coconut milk, add a little water in the can and swirl it to get those that are left on the sides of the can. Add this to the pan. Bring to a boil. Cook for 1 minute.
Stir in the rice, reduce heat to low-medium. Cook for 20 minutes. Stirring occasionally to spread the mixture evenly.
Add the carrots and red pepper. Cover. Cook a further 20 minutes or until rice is tender. A crust will be forming at the bottom of the pan, that is ok. Add more water if need be.
- Add the peas and raisins (if using) on the top. Cook for a further 5 minutes or until everything is cooked through.
Remove from heat and rest, covered for about 10 minutes.
- Season with sea salt flakes and top with sliced hard-boiled eggs.
- Serve with wedges of lemon.