Bringhe is a local version of paella, typically served during town fiestas. It’s flavored with fresh coconut milk and turmeric, then cooked in banana leaves for added aroma.
- 1/4 Cup vegetable oil divided
- 4 chicken thighs cut in half
- 1 onion minced
- 4 cloves Garlic chopped
- 1 Chorizo de Bilbao sliced into rounds
- 3 cups glutinous rice
- 1 tablespoon turmeric powder
- 1 red bell pepper cored and diced
- 1 green bell pepper cored and diced
- 2 1/2 cups chicken stock
- 1 Cup fresh coconut milk
- 1 bay leaf
- 3/4 Cup green peas
- 2 hard-boiled eggs sliced into wedges
- Heat half of the oil in a deep wok and sear chicken. Remove chicken from pan and set aside; drain oil.
- In the same pan, heat remaining oil and sauté onions until transparent. Add garlic and chorizo; sauté for 1 minute.
- Add rice and turmeric; stir to coat with oil. Add bell peppers and seared chicken; mix well.
- In another pan, combine stock, coconut milk, and bay leaf; bring to a simmer. Season with salt and pepper then pour into rice mixture. Sprinkle green peas evenly over rice. Cover and simmer until rice is done, about 25 to 30 minutes. Remove bay leaf. Transfer to a platter and garnish with sliced hard-boiled eggs before serving.