Bringhe is the perfect one-pot meal for all your special celebrations! Made with glutinous rice, chicken, chorizo de bilbao, vegetables, and coconut milk, this tasty Filipino-style Paella is sure to be a crowd favorite.
No Kapampangan party or celebration is complete without Bringhe on the menu. Growing up in Tarlac, I always looked forward to fiestas, birthdays, or holidays because it meant a big kawa of this Filipino-style paella to enjoy.
Now that I am older and have learned to cook this dish myself, I wonder why it’s mostly reserved for special occasions when it’s so easy to make and uses relatively inexpensive ingredients. In fact, it’s the perfect dinner for busy weeknights as it cooks in one pan and is ready in an hour!
What is Bringhe
Bringhe, which is said to have originated from the northern province of Pampanga, is the Filipino’s indigenization of the Spanish paella. While the latter is made of bomba or arborio rice flavored with saffron, our local version is glutinous rice cooked in coconut milk and turmeric powder which give it its distinct flavor and color.
The rice dish can be a simple affair of chicken, chorizo de Bilbao, carrots, green peas, and raisins like our recipe below or an elaborate smorgasbord of various meat, seafood, and vegetables. Make it extra special with the selection below!
Bone-in or boneless chicken
Chorizo de Bilbao
Chicken liver and gizzard
Garnishes such as quartered hard-boiled eggs, carrot florets, and bell pepper strips are often used for presentation.
The recipe calls for unwashed rice. If you prefer to wash the rice, make sure to drain well using a fine-mesh sieve as the extra moisture might affect consistency and make the bringhe too wet or mushy.
The dish traditionally uses cut-up bone-in chicken parts, but I like to use boneless chicken meat as they’re easier to eat with no bones to pick through.
Turmeric powder is added for flavor and color. If you prefer, you can swap the powder with one thumb-sized fresh turmeric or luyang dilaw. Saute the peeled and julienned root with the onions and garlic to draw out the yellow color.
When the liquid is mostly absorbed, cover the rice mixture with banana leaves and then cover tightly to add aroma and to seal in the heat.
The best part of paella in my opinion is what’s called “socarrat” or dry crust on the bottom. After the rice is tender, transfer to a wide pan lined with banana leaves. Cover with banana leaves, and cook on medium heat until the bottom forms a crust.
How to serve
Bringhe is usually served for town fiestas, Noche Buena, and other special gatherings along with other Kapampangan favorites such as sipo egg and tibok-tibok.
For food safety, do not keep the dish at room temperature for more than 2 hours as it contains coconut milk that might spoil quickly especially in hot weather.
Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
Reheat single portions in the microwave at 2 to 3-minute intervals until heated through. For larger servings, transfer to an oven-safe dish, cover with film, and heat in a 350 F oven.