Bringhe (Biringhi) Recipe

Name: Bringhe (Biringhi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 2 small red bell peppers, seeded, cored, and cut into strips; 2 small red bell peppers, seeded, cored, and cut into strips; 4 pieces chorizo sausage, de macau sliced; 2 medium onions, peeled and sliced thinly; 6 garlic cloves, peeled and minced; 2 lbs boneless chicken breasts, cut into cubes; 2 tablespoons fish sauce; 2 cups glutinous rice; 3 cups coconut milk; 2 cups chicken broth; 1 cup raisins; 1 cup green peas; 2 teaspoons turmeric powder; salt and pepper; 4 hard-boiled eggs

Servings: persons

1 tablespoon oil
2 small red bell peppers, seeded, cored, and cut into strips
2 small red bell peppers, seeded, cored, and cut into strips
4 pieces chorizo sausage, de macau sliced
2 medium onions, peeled and sliced thinly
6 garlic cloves, peeled and minced
2 lbs boneless chicken breasts, cut into cubes
2 tablespoons fish sauce
2 cups glutinous rice
3 cups coconut milk
2 cups chicken broth
1 cup raisins
1 cup green peas
2 teaspoons turmeric powder
salt and pepper
4 hard-boiled eggs

1
In a wide, thick-bottomed skillet over medium heat, heat oil. Add bell peppers and cook for about 30 seconds or until tender yet crisp. Remove from heat and set aside. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
2
In the skillet, add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browns. Add fish sauce and continue to cook for 1 to 2 minutes.
3
Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add coconut milk, broth, chorizo de macau, raisins, green peas, and bell peppers. Add turmeric powder and stir to combine. Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.
4
Lower heat, cover and simmer for about 10 to 15 minutes. When the rice is almost dry, cover with banana leaves and continue to cook for about 10 to 15 minutes or until rice is fully cooked and begins to form crust at the bottom. Transfer rice onto serving platter and garnish with egg.

1508

kcal

Calories

Fat

150

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon oil, 2 small red bell peppers, seeded, cored, and cut into strips, 2 small red bell peppers, seeded, cored, and cut into strips, 4 pieces chorizo sausage, de macau sliced, and more.

Yes, Bringhe (Biringhi) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bringhe (Biringhi)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions