Bringhe Kapampangan - Instant Pot + Stovetop

Bringhe is a classic Filipino rice dish that is also known as the Kapampangan paella, and is said to have originated in the Pampanga region. It is a dish of malagkit (sweet rice) cooked with chicken, coconut milk, turmeric and seasonings. Traditionally, the rice-chicken mixture is cooked in a skillet lined and top with banana leaves, to form the favorite crisp layer underneath, as the entree gives off the earthy, fragrant aroma. This is a special-occasion family dish often cooked for the holidays, town fiestas or large gatherings. This is a recipe of The Quirino Kitchen by Elizabeth Ann Quirino.

*I shared 2 alternate ways of cooking the Bringhe: either on the stovetop or in the Instant Pot.

Prep Time6

Cook Time1

Total Time7

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Bringhe Kapampangan

Servings: people

Calories: 283kcal

Author: Elizabeth Ann Quirino

Equipment

2 large skillets or woks (about 14 inches diameter)
1 Instant Pot multicooker (6 to 8 quarts), if using
chopping board

Ingredients

2 Tablespoons vegetable oil
4 cloves garlic, minced
1 whole white or yellow onion, chopped
1 whole red or green bell pepper, seeded, sliced in strips; divided, use half for saute, rest for garnish
1.5 pounds boneless chicken thighs, cut into strips, 3-inch length
1 Tablespoon patis (fish sauce), like Red Boat
1 teaspoon turmeric powder
2 cups malagkit (sweet rice); washed and soaked at least 6 hours
1 1/2 cups chicken broth
2 cups canned coconut milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large whole pieces banana leaves, cut to fit the bottom and top of the skillet; around 11 x 14 inches each piece; washed and dried

For garnish:

2 to 3 whole hard-boiled eggs, sliced

Instructions

To Cook the Bringhe the Traditional Way - Stovetop (Option 1)

Prepare the rice: Wash the rice 3 times with water. Then pre-soak the malagkit rice grains in a bowl with water for at least 6 hours, covered, in the refrigerator. This allows the rice grains to swell. Then drain and discard the liquid.
Set malagkit rice aside.
To cook the Bringhe: In a large skillet or wok, over medium-high heat, add the oil.
When oil is hot enough in 1 to 2 minutes, saute the garlic, onions, and peppers.
Add the sliced chicken to the skillet. Pour the patis (fish sauce). Stir around and let the chicken brown for about 5 minutes.
Add the turmeric powder. Blend ingredients well.
Add the pre-soaked malagkit rice to the chicken in the skillet. Blend the rice and meat well with the rest of the ingredients.
Stir the rice around for around 2 to 3 minutes, till you notice the grains start to get puffy.
Pour the chicken broth and coconut milk into the skillet. Mix ingredients well.
Season with salt and pepper. Cover the skillet and lower heat to a simmer.
Every so often, stir the rice around gently so it does not stick to the bottom.
Over the low simmer, continue cooking till rice and chicken are completely done, in about 15 to 18 minutes. The liquids should have been totally absorbed by the rice.
*Tip: Taste a bite of the grains to check if the rice is soft and cooked. If rice is still tough, it is still uncooked. Continue cooking on low simmer for 5 to 6 minutes more.
Prepare the second skillet or wok by lining the bottom of the pan with around 2 large pieces of banana leaves.
Transfer the cooked rice and chicken over the banana leaves. Sometimes, the rice grains will cling together and take on the round shape of the wok or skillet.
Place the remaining banana leaves over the cooked rice and chicken.
Cover and cook on a low simmer, till a crisp, toasted layer of rice forms at the bottom of the skillet and on top, underneath the covering of banana leaves. This takes about 20 minutes.
To serve: When cooked completely, turn the Bringhe over on a platter lined with banana leaves. It may have formed the round shape of the skillet of wok and would probably have a crusty layer on top.
Garnish with slices of hard-boiled eggs and bell peppers. Serve warm.

To cook the Bringhe in the Instant Pot (Option 2)

Prepare the rice: wash in water 3 times. Soak in a bowl with water and refrigerate for at least 6 hours. Drain liquid. Set rice aside.
To cook bringhe: Turn on the Saute function on the keypad of the Instant Pot multicooker.
Pour the vegetable oil. In about 1 to 2 minutes, the oil will be hot enough.
Saute the garlic, onions and bell pepper slices.
Add the chicken slices and patis. Stir chicken around to blend. Let the chicken cook for about 5 minutes.
Sprinkle the turmeric powder. Add the rice grains.
Stir rice grains around for 1 to 2 minutes till they get puffy.
Pour the broth and the coconut milk.
Season with salt and pepper.
Turn off the Saute function on the keypad by hitting Cancel.
Close and lock the lid of the Instant Pot. Set the valve to sealing.
Click on High Pressure + Manual .
Select on the keypad: Rice. This cooks for about 14 minutes in the Instant Pot.
When the timer buzzes to signal cooking is complete, do a quick release (let the steam come down on its own by turning the valve facing you).
Open and unlock the lid carefully and set the lid on a dry place of the counter.
Give the rice and meat time to cool down and be easy to handle, about 5 minutes.
Transfer the cooked rice and chicken into the second skillet or wok lined with banana leaves at the bottom. Spread the rice and chicken mixture evenly, packing it in the skillet. Cover with the remaining banana leaves on top.
Cover the skillet, and cook over a slow simmer till the bottom takes on a crisp, slightly toasted layer, about 15 to 20 minutes.
Watch that the rice mixture doesn't totally burn - keep an eye on the skillet.
To serve: Turn over the Bringhe on a large serving bowl or platter. Garnish the top with the sliced hardboiled eggs and slices of bell pepper.

Cook's comments:

Ingredient substitute: I used turmeric powder for this recipe because fresh turmeric, also known as luyang dilaw to Filipinos, was not available in the markets. If you have access to fresh turmeric, you can use 1 piece, peeled and grated, to make around 1/2 cup. Turmeric adds a depth of flavor to the recipe, with hints of fresh ginger, and a robust peppery profile. It also gives the dish that golden yellow color.
Instant Pot: is a multicooker that uses both High Pressure and Low Pressure cooking. Instant Pot is the brand name. There are other multicooker appliances of different brands and can be used, as well. Please read the manual for safety precautions.
To store leftovers: If there are leftovers, keep the Bringhe in a covered container, refrigerated. This lasts about 5 to 7 days in the ref. Or freeze the Bringhe in an air-tight plastic container and it can keep up to 1 month in the freezer. To reheat, thaw and heat in the microwave or stovetop.

Nutrition