Kapampangan Paella (biringhe)
Kapampangan Paella, also known as Biringhe, is a flavorful and festive rice dish that originated from the Kapampangan cuisine in the Philippines. This dish is a delicious combination of Spanish and Kapampangan influences, making it a unique and satisfying meal for any occasion.
Ingredients
- 3 cups glutinous rice
- 1 lb chicken, cut into serving pieces
- 1 lb pork, diced
- 1 cup shrimp, peeled and deveined
- 1 cup chorizo, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup tomato sauce
- 4 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons cooking oil
Instructions
- In a large pan, heat the cooking oil over medium heat. Sauté the garlic and onion until fragrant.
- Add the chicken and pork. Cook until lightly browned.
- Stir in the chorizo, bell peppers, and shrimp. Cook for 2-3 minutes.
- Add the glutinous rice, paprika, and turmeric. Stir well to coat the rice with the oil and spices.
- Pour in the tomato sauce and chicken broth. Season with salt and pepper. Stir to combine all the ingredients.
- Cover the pan and let the Biringhe simmer over low heat for 30-35 minutes, or until the rice is fully cooked and the liquid is absorbed.
- Once done, fluff the Biringhe with a fork and transfer to a serving platter.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 10g
Supplies
Large pan Cooking spoon Cutting board Knife Measuring cups and spoons
Tools
Serving platter Fork
Serving suggestions
Serving suggestions: Serve the Kapampangan Paella hot, garnished with sliced hard-boiled eggs and spring onions.
Tips & tricks
Tips: For a richer flavor, you can add a pinch of saffron threads to the Biringhe while cooking.
Cost
$25