Beringhe/Bringhe

Beringhe/Bringhe 

• ¾ kg chicken leg and thighs, sliced into serving pieces
• ¾ kg pork belly or shoulder, cut into cubes
• 150 g chicken liver and/or gizzard
• 1 cup regular rice
• 1 cup sticky rice (malagkit)
• 2 tablespoons Star margarine
• 1 large onion, diced
• 1 whole head garlic, chopped
• 2 teaspoons turmeric powder
• 2 tablespoons patis, or more, to taste
• 2 cups water
• 1 cup coconut milk (I used a 200 ml tetra pack; go ahead and use the fresh kind if you can)
• 1 cup green peas
• 1 carrot, sliced into strips
• 1 red bell pepper, sliced into small squares
• 1 green bell pepper, sliced into small squares
• 8 pieces Vienna sausage, sliced into halves diagonally (I used Libby’s)
• 2 eggs, hard-boiled
• 1½ c raisins, for garnish (optional; I didn’t like adding raisins so I didn’t use this)

 

Cooking Instructions: 

1. In a large pan, add the chicken and pork and enough water to cover the bottom of the pan. Generously season with salt and pepper. Bring to a boil and allow the water to evaporate and the meat to cook. Allow for the fat the render and stir to lightly toast the meat. Do not allow to brown. Remove from heat and set aside.
2. Combine regular rice and sticky rice and wash three times under running water. Set aside.
3. Heat the Star margarine in a wide casserole, large pot or a paellera.
4. Sauté onion until wilted. Add garlic and sauté until golden brown.
5. Add turmeric and patis and stir in the chicken liver or gizzard. Add the pork and chicken. Cover and simmer for a minute.
6. Add water and coconut milk and bring to a boil. Let boil around one minute, then add the two kinds of rice, distributing evenly around the pan. You may want to give the pan/pot a few through stirs. Lower the heat to medium-low and simmer until rice is fully cooked and has almost absorbed all the liquid, around 15-20 minutes.
7. When the rice is cooked through but there is still some liquid on the surface, add peas, carrots, bell peppers and Vienna sausage. Stir lightly to incorporate and cover for 3 – 5 more minutes, cooking over low heat.
8. Garnish with sliced hard-boiled eggs and raisins, if desired. Serve warm. Enjoy!

source :  the Hungry Giant