Bringhe Filipino Paella Food

BRINGHE

Bringhe image

The combination of chicken, prawns, and ham in coconut milk with sweet rice and curry powder gives this Filipino dish its distinctive flavor.

Provided by lola

Categories Filipino Recipes

Time 1h10m

Yield 10

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon curry powder
2 chicken leg quarters, meat removed and cut into bite-sized pieces
½ pound tiger prawns, peeled and deveined
½ pound cubed fully cooked ham
2 bay leaves
salt and pepper to taste
1 (16 ounce) can coconut milk
1 cup uncooked glutinous white rice

Steps:

Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Again cover the skillet and cook another 2 minutes.
Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 11.7 g, Cholesterol 77.3 mg, Fat 19.1 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 10.8 g, Sodium 384.4 mg, Sugar 1.2 g

BRINGHE (FILIPINO PAELLA)

Bringhe (Filipino Paella) image

This recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga, north of Manila. The use of cayanne pepper is not traditional but is used to give balance to the recipe.

Provided by Member 610488

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons peanut oil
1 onion, minced
2 garlic cloves, minced
2 green chilies, deseeded and chopped (hot peppers)
1 medium chicken, chopped into serving size pieces
2 cups chorizo sausage, sliced thinly (Spanish chorizo recommended)
2 tablespoons ginger, minced
1 cup glutinous rice, washed and drained
1 cup long grain rice, washed and drained
1/2 teaspoon cayenne pepper
3 teaspoons nam pla or 1 teaspoon shrimp paste, crumbled
5 cups coconut milk
1 bay leaf
salt, as needed
2 red bell peppers, roasted, skinned and cut into strips
3 hard-boiled eggs, quartered (garnish)

Steps:

Heat the oil in a large wok or shallow frying pan, and stir fry the onions, garlic and the chilies for two minutes.
Add the chicken pieces and fry until chicken is browned on all sides, Add the chorizo and ginger. Stir fry for 1 minute and then add the rice and cayenne pepper.
Stir thoroughly and stir fry for one minute. Add the nam pla and the coconut milk. Bring to a boil then add the bay leaf. Stir again thoroughly.
Lower the heat and cover with aluminum foil. Put the lid on top of the foil tightly and simmer for 20-25 minutes.
Uncover and adjust the seasonings. Lay the bell peppers on top of the rice and again cover tightly. Allow the dish to rest covered for 5 minutes. Garnish with the egg quarters.

Nutrition Facts : Calories 1141.7, Fat 74.6, SaturatedFat 47.1, Cholesterol 221, Sodium 501.3, Carbohydrate 78.2, Fiber 8.3, Sugar 18.9, Protein 43.9

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