BRINGHE

Bringhe is similar to Arroz Valenciana. But this Kapampangan dish is richer and more flavorful.

INGREDIENTS:

3 cloves garlic, minced

1 pc medium onion, chopped

300 grams chicken, cut into thin strips 1-1/2 tbsp patis

1 pc laurel leaf

1/8 tsp dried oregano

15 grams ginger, pounded

¾ cup malagkit rice, washed, soaked and drained

50 grams sweet ham, cut into thin strips

1 pc chicken bouillon cube

1/3 cup coconut milk (first extraction)

1-1/2 cups coconut milk (second extraction)

1 pouch (200 grams) DEL MONTE Filipino Style Tomato Sauce

2 tbsp medium green bell pepper, cut into strips

1 pc banana leaf, heated through

1 pc hard boiled egg, sliced

PROCEDURE:

In a large casserole or wok, sauté garlic, onion, chicken and pork until meat is brown. Add patis, laurel, oregano and ginger. Cook for 5 minutes. Add rice, ham and bouillon cube. Stir. Pour coconut milk, DEL MONTE Tomato Sauce and atsuete juice. Cook over low heat for 15 minutes. Add bell pepper and coconut milk. Cook for another 10 minutes. When rice is almost dry, cover with banana leaf, and then continue cooking until rice is fully cooked. Garnish with egg slices.

Makes 5 servings