Bringhe is a quintessential Kapampangan dish, a Kampampangan party is not complete without this. So, what is Bringhe? Bringhe is a rice dish usually served on special occasions, it is commonly prepared with glutinous rice, chicken, chorizo, peppers, raisins, peas, turmeric and coconut milk. It was inspired by the Spanish paella and the South East Asian Biryani.
Bringhe is a type of Paelya a generic term to describe similar dishes to the Valencian Paella but instead of the usual Spanish ingredients, Paelya uses local indigenous ingredients to give it colour and flavour. Ingredients like annatto, turmeric, safflower or squid ink can be used to give it that vibrant colour. Rice used is different a well where it can use glutinous rice which can be combined with normal white rice which gives it a distinct sticky texture as opposed to the al dente texture that the Spanish Paella has.
Paelya has many variations and Bringhe is one of them. Others are:
Arroz a la Valenciana – the closest cousin of the Spanish Paella but uses glutinous rice instead Paella al Horno con Queso – Baked paella topped with cheese. Paella de Adobo – Like the name suggests it’s a combination of Paella and Adobo. Developed recently in the Alba Restaurante Español, a notable Spanish-Filipino restaurant in Manila in 1954. Paella Parillada – Paella topped with grilled meat and/or seafood. Paella Negra – Black paella coloured with squid ink. Paella Sotanghon – Paella that uses glass noodles instead of rice.
Now on to our recipe Bringhe, the yellow paella that originated in the province of Pampanga. Bringhe is of pre-colonial in origin and the name is a cognate of the dish called Biryani, originally there were no chorizos and eggs. When the Spanish colonized the Philippines this dish slowly merged with the Spanish paella.
It may look complicated to prepare but trust me this is easy and with the Christmas and New Year’s happening in a few more days, this is a good dish to prepare and impress your friends and family.
Heat oil in a wide pan or thick-bottomed skillet over medium heat.
Add chorizo and cook for 2 minutes. Remove from pan then set aside.
Season chicken with salt and freshly ground black pepper then cook for 3 minutes on each side, remove from pan then set aside.
Add more oil into the pan then sauté garlic and onions, cook onions until it turns translucent.
Add rice and turmeric then continue to cook in medium heat, while stirring for a minute.
Pour coconut milk and broth, top with chicken, chorizo, bell peppers, green peas, and raisins. Season with fish sauce and freshly ground black pepper then cover the pan. Cook for 15 to 20 minutes or until rice is fully cooked and liquid is absorbed.