How to Make Bringhe - A Step-by-Step Guide

Bringhe is a traditional Filipino dish, often referred to as the local version of the Spanish paella. It is a delicious and flavorful combination of rice, meat, and seafood, cooked in coconut milk and seasoned with an array of spices. This dish is a popular choice for special occasions and celebrations in the Philippines, and it is a favorite among locals and visitors alike.

The word "Bringhe" is derived from the Spanish word "birria," which means a festive or lavish meal. It is usual...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    291 cal.

    • Total Fat: 19g
    • Saturated Fat: 11g
    • Cholesterol: 77mg
    • Sodium: 384mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 18g
    • Vitamin C: 11mg
    • Calcium: 28mg
    • Iron: 3mg
    • Potassium: 316mg