Glutinous rice, chicken and vegetables are gently cooked in coconut milk to make bringhe, a dish associated with festive tables in the Philippines. Made in a large pot with economical ingredients, this rice dish is a classic main course for a crowd.
Sear the chicken leg pieces in olive oil for 10 minutes, until browned on all sides, then set aside.
Sauté the chopped onion, garlic cloves and red pepper in the same pot until softened.
Stir in the glutinous rice, coconut milk, turmeric and salt, then return the chicken to the pot.
Cover and cook over low heat for 25 minutes, until all the liquid has been absorbed.
Stir in the peas and remove from the heat. Leave to rest for 5 minutes, then stir and serve.
Do not overcrowd the pot when searing the chicken, or it may steam rather than brown; cook it in two batches if needed. Glutinous rice can stick to the bottom, so stir it frequently as it cooks.
Tavuk but yerine tavuk göğsü kullandım, pişirme süresini kısaltmak gerekti çünkü göğüs eti daha çabuk kurudu. Yine de hindistan cevizi sütünün kremamsı tadı pilava çok yakıştı.
Zerdeçalı 1 tatlı kaşığı yerine yarım kaşık kullandım, renk daha açık sarı oldu ama tadı yine dengeliydi. Pişirme süresini 25 dakika yerine 30 dakikaya çıkarınca pirinç tam istediğim kıvama geldi.
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