Entree: Philippines – Kapampangan – Bringhe (Kapampangan-style yellow glutinous rice cooked in coconut milk with turmeric, chicken, sausage, and hard-boiled eggs)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Total 1 hr 5 min

Ingredients

- 4 cups (800 g) glutinous rice, rinsed and drained
- 4 cups (960 ml) coconut milk
- 3 cups (720 ml) chicken stock
- 2 lb (900 g) bone-in chicken thighs, skin-on
- 8 oz (225 g) Filipino longganisa, sliced
- 2 tbsp (10 g) annatto seeds (achiote) plus 1/4 cup (60 ml) vegetable oil to make annatto oil
- 2 tsp (4 g) ground turmeric
- 1 medium onion, finely chopped, about 5 oz (140 g)
- 6 cloves garlic, minced, about 18 g
- 2 bay leaves
- 2 tsp (10 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 hard-boiled eggs, peeled, approx. 10.5 oz (300 g) total
- 1/2 cup (75 g) frozen peas
- 1 medium red bell pepper, sliced for garnish, about 6 oz (170 g)
- 2 tbsp (30 g) butter
- Banana leaves for lining and serving, optional

Instructions

1. Make annatto oil: warm the 1/4 cup (60 ml) vegetable oil in a small pan over low heat, add the annatto seeds and steep 2–3 minutes until oil is bright orange. Remove seeds and reserve oil.
2. Brown chicken and sausage: heat a large wide pot or Dutch oven over medium-high heat, add 1 tbsp (15 ml) annatto oil and brown the chicken thighs on both sides until golden, about 6 minutes per side. Remove and set aside. Add sliced longganisa and cook until browned, about 4 minutes; remove and set aside with chicken.
3. Sauté aromatics: add remaining 1 tbsp (15 ml) annatto oil to the pot, reduce heat to medium, and sauté the onion until translucent, about 5 minutes. Add garlic and cook 1 minute. Stir in turmeric.
4. Combine rice and liquids: add the rinsed glutinous rice to the pot and stir to coat with oil and aromatics for 2 minutes. Pour in coconut milk and chicken stock, add bay leaves, salt, and pepper, and bring to a gentle simmer.
5. Layer and simmer: nestle the browned chicken thighs and longganisa into the rice mixture, cover, reduce heat to low, and simmer gently for 25–30 minutes until rice is tender and liquid is mostly absorbed. Stir gently once or twice to avoid sticking, restoring the cover quickly.
6. Add eggs and finish: when rice is nearly done, tuck the hard-boiled eggs into the rice and scatter peas over the top; cover and cook 5 more minutes. Stir in butter and adjust salt and pepper to taste.
7. Serve: optionally line a wide serving tray with banana leaves, spoon the bringhe onto the leaves, arrange sliced red bell pepper on top, and serve warm.