Bringhe (filipino Paella)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 heat the oil in a large wok or shallow frying pan, and stir fry the onions, garlic and the chilies for two minutes.
• 2 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.
• 3 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.
• 4 lower the heat and cover with aluminum foil. put the lid on top of the foil tightly and simmer for 20-25 minutes.
• 5 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.