INGREDIENTS:
- 1 & 1/4 cup glutinous rice
- 500 g chicken fillet, sliced into cubes
- 2 pcs chorizo bilbao, sliced into half inch thick
- 1 can (400ml) coconut milk
- 1 cup chicken broth
- 1/2 tsp turmeric powder
- 1 medium onion, thinly sliced
- 1 red medium bell pepper, sliced into strips
- 1 green medium bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1/2 cup raisins
- 2 & 1/2 tbsp patis
- 1 tbsp canola oil
- 1/2 tsp black pepper
- Salt, to taste
- 3 eggs, hard-boiled, peeled and quartered, for garnish
- Banana leaves, wilted
HOW TO COOK:
- In a large wok, pour and heat the oil, then add- in all bell peppers.
- Saute until the bell peppers are tender but still crispy, then remove from the wok and set aside.
- Add- in the chorizo bilbao and fry until lightly brown-colored then remove from the wok and set aside.
- After removing the chorizo bilbao, add- in the onions and garlic and cook for 2 minutes.
- Add- in the chicken and stir-fry, until lightly browned about 5 minutes .
- Add- in the Patis to the chicken and mix then continue to fry for 3 minutes.
- Add- in the glutinous rice and mix well then stir for 2 minutes.
- Pour- in the chicken broth and coconut milk then add- in the raisins, chorizo bilbao, and the bell peppers.
- Spread the turmeric powder into the mixture then stir to fully mix the powder.
- Add- in salt and pepper according to your taste.
- Cover until it boils, it will take about 5 minutes (make sure to stir occasionally to avoid burning at the bottom of the wok).
- Bring the heat to low fire and continue to cook, covered for about 15 minutes.
- When the bringhe is nearly dry, cut the banana leaves to cover it until glutinous rice is fully cooked will take about 10 mins.
- Transfer the bringhe onto serving plate then decorate with the quartered eggs on top. Enjoy!
IMAGE: knorr.com
Also try: Chicken Bringhe
