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Bringhe Filipino Paella

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Ingredients

Adjust Servings:
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

Nutritional information

1141.7
Calories
671 g
Calories From Fat
74.6 g
Total Fat
47.1 g
Saturated Fat
221 mg
Cholesterol
501.3mg
Sodium
78.2 g
Carbs
8.3 g
Dietary Fiber
18.9 g
Sugars
43.9 g
Protein
440g
Serving Size (g)
6
Serving Size

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Bringhe Filipino Paella

Features:
    Cuisine:

      This recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga, north of Manila. The use of cayanne pepper is not traditional but is used to give balance to the recipe.

      • 70 min
      • Serves 6
      • Easy

      Ingredients

      Directions

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      Bringhe (Filipino Paella),This recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga, north of Manila. The use of cayanne pepper is not traditional but is used to give balance to the recipe.,This recipe is thought to be a Filipino version of the Spanish Paella and is popular in the northern provinces of Bulacan and Pampanga, north of Manila. The use of cayanne pepper is not traditional but is used to give balance to the recipe.


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      Steps

      1
      Done

      Heat the Oil in a Large Wok or Shallow Frying Pan, and Stir Fry the Onions, Garlic and the Chilies For Two Minutes.

      2
      Done

      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
      Done

      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
      Done

      Lower the Heat and Cover With Aluminum Foil. Put the Lid on Top of the Foil Tightly and Simmer For 20-25 Minutes.

      5
      Done

      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.

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