Good morning I are going to share those Again looking for a bringhe (filipino rice dish) recipe that is appetizing The method of preparing it is very not difficult. Just need patience and persistence. So that bringhe (filipino rice dish) has aroma and taste that can arouse appetite.

In order for the taste of bringhe (filipino rice dish), you need to do first from the type of ingredients, next selection of ingredients that are fresh until how to make and serve it. No need Confused if want prepare bringhe (filipino rice dish) delicious as long as you know the trick and how to make this dish you can be treat very special.

Ingredients and seasonings required exist for make

1. Prepare 3 cups glutinous rice, wash then soak for 30 minutes and drain
2. Prepare 6-8 pcs chicken thigh
3. Use 3 cloves garlic, minced
4. Prepare 1 small onion, chopped (approximately 1/2 cup)
5. Prepare 1-2 pcs chorizo, sliced (approximately 1 cup)
6. Prepare 1 1/2 tbsp turmeric powder
7. Prepare 2 cups coconut milk
8. Prepare 3-4 cups chicken stock
9. Prepare 1/2 cup red bell pepper, sliced into strips
10. Prepare 1/2 cup green bell pepper, sliced into strips
11. Prepare 2-3 hard boiled egg, sliced for garnish
12. Prepare Lime or lemon wedges to serve
13. Prepare Banana leaves to serve

In the same wok, add more cooking oil and saute garlic and onion until the onions are soft. Then add the turmeric and saute for a few seconds. To cook bringhe; In a large wok, sauté garlic and onions in the lard. Add chicken and brown, add chorizo and ginger juice.

How to make:process Bringhe (Filipino Rice Dish):

1. In a heavy bottom pan, sweat onion and garlic over medium heat until translucent. Add chicken and saute until all the juice from the chicken have nearly evaporated. Season with salt and pepper.
2. Add turmeric powder. You may want to add another 1/2 tbsp of turmeric powder depending on how you distinct you want the turmeric to taste. Saute for a couple of minutes until fragrant.
3. Add the glutinous rice. Saute for about 2 minutes stirring constantly so the rice has absorb the flavor.
4. Add the chorizo, coconut milk and about 3 cups of the chicken stock. The rice needs to be covered by the liquid ti cook. Stir and bring to boil then lower heat to a gentle simmer. Stir occasionally so the bottom part don’t burn.
5. At about 10 minutes simmering, you will be able to assess whether additional liquid is needed. As a practice, 2 cups of water is needed for every 1 cup of glutinous rice. But since we have pre-soaked the rice, it may need less water than usually. In case the rice is quite under cooked at this point, just add about 1/2 cups of the chicken stock or plain water. It is also key that the heat source is at med-low so that the liquid don’t evaporate too fast while the rice cooks.
6. When the liquid has completely evaporated and the rice is cooked through, stir in half of the red and green bell pepper. Use the remaining red and green better for garnish.
7. The dish is basically done but you may want to leave it on the pan a bit longer over low heat to develop a crust at the bottom, similar to the socarrat in paella. About 2-3 minutes undisturbed.
8. Transfer in a serving dish lined with banana leaves. The banana leaves gives the dish an additional savory aroma but is completely optional. To prepare the banana leaves, wipe the leaves with a damp cloth then pass it over an open fire to make it pliable. Separate the leaf from its midrib then line the serving dish.
9. Garnish with the remaining red and green bell pepper, and sliced egg. Serve with lime or lemon wedges.
10. Done and ready to serve!

Simmer for a few minutes and add the malagkit and the rice. Season with patis and add the bay leaf. Traditionally, bringhe or native Filipino paella is made with chopped chicken, chicken liver and gizzard, and chorizo. It is often topped with vegetables and wedges of hard-boiled eggs. Unlike Spanish paella, which usually uses short round or long grain rice, the native Filipino paella uses glutinous or malagkit rice.

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