Bringhe (Biringhi)

Name: Bringhe (Biringhi)
Ingredients: 1 tablespoon oil; 2 small red bell peppers, seeded, cored, and cut into strips; 2 small red bell peppers, seeded, cored, and cut into strips; 4 pieces chorizo sausage, de macau sliced; 2 medium onions, peeled and sliced thinly; 6 garlic cloves, peeled and minced; 2 lbs boneless chicken breasts, cut into cubes; 2 tablespoons fish sauce; 2 cups glutinous rice; 3 cups coconut milk; 2 cups chicken broth; 1 cup raisins; 1 cup green peas; 2 teaspoons turmeric powder; salt and pepper; 4 hard-boiled eggs

16 ingredients

4 steps

Ingredients

1 tablespoon oil
2 small red bell peppers, seeded, cored, and cut into strips
2 small red bell peppers, seeded, cored, and cut into strips
4 pieces chorizo sausage, de macau sliced
2 medium onions, peeled and sliced thinly
6 garlic cloves, peeled and minced
2 lbs boneless chicken breasts, cut into cubes
2 tablespoons fish sauce
2 cups glutinous rice
3 cups coconut milk
2 cups chicken broth
1 cup raisins
1 cup green peas
2 teaspoons turmeric powder
salt and pepper
4 hard-boiled eggs

Directions

1

In a wide, thick-bottomed skillet over medium heat, heat oil. Add bell peppers and cook for about 30 seconds or until tender yet crisp. Remove from heat and set aside. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
2

In the skillet, add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browns. Add fish sauce and continue to cook for 1 to 2 minutes.
3

Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add coconut milk, broth, chorizo de macau, raisins, green peas, and bell peppers. Add turmeric powder and stir to combine. Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
4

Lower heat, cover and simmer for about 10 to 15 minutes. When the rice is almost dry, cover with banana leaves and continue to cook for about 10 to 15 minutes or until rice is fully cooked and begins to form crust at the bottom. Transfer rice onto serving platter and garnish with egg.