Bringhe (Chicken with Coconut Turmeric Sticky Rice)

August 30, 2019

This dish is so Kapampangan! We must have picked it up from our Indonesian neighbors or Indian travelers in the olden times because it’s our version of curried chicken. What makes it our own is the use of sticky rice (malagkit, glutinous, or sweet rice).

The original version uses pure malagkit which to me makes the dish way too heavy; therefore I blended in some jasmine rice to reach that happy balance.

When my mother used to serve this dish, some sidings came along with it; very much the Indian influence. It was served with chopped ham, sliced hard boiled eggs, coarsely chopped peanuts, raisins, and mango chutney.

Watch how to cook this amazing Bringhe in my video below. Enjoy!

Bringhe (Chicken with Coconut Turmeric Sticky Rice)

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
By Marianne de Leon Serves: 6-8
Prep Time: 30 minutes Cooking Time: 1 hour Total Time: 1 hour 30 minutes

Rice and meat one-pot cooking is universal and this Kapampangan Bringhe is more Asian chicken curry than it is Spanish Paella because of turmeric and coconut milk ingredients. Usually served at grand festivities as a celebration dish.


  • 1 whole chicken cut into service pieces or 1 kilogram of chicken thighs and drumsticks
  • 1 cup uncooked sticky rice (malagkit / glutinous / sweet rice) - washed and drained
  • 1 cup uncooked jasmine rice - washed and drained
  • 2 tablespoons cooking oil
  • 2 teaspoons crushed garlic (around 3-4 cloves)
  • 1 onion chopped coarsely
  • 2 teaspoons powdered turmeric or 3 tablespoons grated fresh turmeric
  • 2 cups coconut milk
  • 1 cup water
  • 1 bay leaf
  • 2 small chilies - cut horizontally and remove the seeds
  • 1 teaspoon freshly grated black pepper
  • 3 tablespoons patis (fish sauce)
  • salt to taste
  • Garnishes
  • 4 - 6 pieces longanisa (Filipino native sausages) - choose the sweet kind. Fried gently in oil.
  • 1 green capsicum / bell pepper - roasted, cleaned, and cut into strips / thick julienne.
  • 2 hard boiled eggs - sliced into 8 wedges



Preheat oven to 180 °C (~350 °F)


In an oven-proof casserole over medium flame, saute garlic and onions until onions are translucent.


Add chicken and fry for 2 minutes.


Season with turmeric, crushed bay leaf, pepper and fish sauce.


Simmer for 5 minutes.


Blend-in sticky rice and jasmine rice. Stir well until all the rice has been coated with turmeric.


Pour coconut milk, add chili, and stir until everything is well incorporated.


Cover the casserole and place in the oven.


After 30 minutes, remove from the oven, uncover and stir to fluff the rice mixture. Return to the oven.


After 10 minutes, check if the rice is done.


Garnish with hard boiled egg wedges, roasted capsicum strips, and fried longanisa. Return to the oven uncovered for 5 minutes.


If you use a beautiful casserole or baking dish to make your Bringhe, you can serve it at the table straight from the oven.

So colorful and yummy both for the tummy and the eyes!

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