Entree: Philippines – Kapampangan – Biringhe (A Kapampangan baked coconut-turmeric glutinous rice with chicken, sausage, and hard-boiled eggs wrapped in banana leaves)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 3 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 cups (360 g) glutinous (sticky) rice, rinsed and drained
- 1 cup (200 g) long-grain rice, rinsed and drained
- 3 cups (720 ml) coconut milk
- 1 1/2 cups (360 ml) chicken broth
- 2 tbsp (12 g) annatto (atsuete) seeds
- 1/4 cup (60 ml) vegetable oil (for annatto infusion)
- 1 tsp (2 g) ground turmeric
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 4 cloves garlic, minced (about 12 g)
- 6 oz (170 g) cured chorizo or Filipino longganisa, sliced
- 3 hard-boiled eggs, peeled and halved, approx. 50 g each
- 1/2 cup (75 g) frozen peas
- 2 tbsp (30 ml) fish sauce, or to taste
- 2 tbsp (30 ml) cooking oil (for sautéing)
- Salt and freshly ground black pepper to taste
- 2 large banana leaves, rinsed and softened over heat (optional) or aluminum foil for lining

Instructions

1. Make annatto oil: warm vegetable oil in a small saucepan over low heat, add annatto seeds and stir until the oil turns deep orange (2–3 minutes); remove from heat, cool slightly, strain and discard seeds. Reserve 2–3 tbsp (30–45 ml) annatto oil for the rice and a little for marinating the chicken.
2. Season chicken lightly with salt, pepper and 1 tbsp (15 ml) annatto oil. In a large skillet, heat 1 tbsp (15 ml) cooking oil over medium-high and brown chicken on both sides until golden, about 4 minutes per side; remove and set aside.
3. In the same skillet add remaining 1 tbsp (15 ml) cooking oil and sauté onion until translucent, then add garlic and cook 30 seconds. Add sliced chorizo and cook until it releases oils and is lightly browned.
4. Stir in rinsed glutinous rice and long-grain rice, coating grains with the pan juices. Sprinkle in turmeric and pour in coconut milk, chicken broth, fish sauce, and 2–3 tbsp (30–45 ml) reserved annatto oil. Stir to combine and bring to a gentle simmer.
5. Transfer the rice mixture to a wide ovenproof baking dish or a deep skillet lined with banana leaves (or foil). Nestle the seared chicken thighs into the rice and arrange halved hard-boiled eggs and peas on top.
6. Cover tightly with banana leaves and foil (or just foil) and bake in a preheated 350°F (175°C) oven for 30–40 minutes, until rice is tender and liquid absorbed. Alternatively simmer covered on low on the stovetop for 30–40 minutes, checking for doneness.
7. Remove from oven, let rest covered 10 minutes. Gently fluff and serve pieces of chicken with rice, distributing eggs and chorizo among portions. Adjust salt and pepper to taste.