Glutinous rice is simmered slowly with chicken and vegetables in coconut milk to make bringhe, a festive dish from the Philippines. Made from everyday ingredients in one big pot, it is a classic centrepiece for large gatherings.
Sear the chicken thigh pieces in olive oil for 10 minutes, turning until every side is browned, then set aside.
In the same pot, cook the chopped onion, garlic and red pepper until soft.
Add the glutinous rice, coconut milk, turmeric and salt, stir, then return the chicken to the pot.
Cover and simmer over low heat for 25 minutes, until all the liquid is absorbed.
Stir in the peas and take off the heat, let it rest for 5 minutes, then fluff and serve.
Do not crowd the pot while searing the chicken, or it will steam instead of browning; sear it in two batches if needed. Since the rice is a glutinous variety, stirring often while it cooks stops it sticking to the bottom.
If you want to add more garlic, increasing the coconut milk by the same proportion keeps the flavour from becoming overpowering.
Admin DadaGastro · verified in test kitchenTavuk 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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