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Capampangan Bringhe

Capampangan Bringhe (Potato Chicken Turmeric Casserole) - A Filipino-style Paella with a twist. Instead of the traditional glutinous rice, this recipe uses potato hashbrown making it more hearty, tasty and sure to be a crown favorite! A perfect one-pot meal for every special occasions!
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Potato Type: Russet
Prep Method: Casserole

Dish

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Description

Capampangan Bringhe (Potato Chicken Turmeric Casserole) - A Filipino-style Paella with a twist. Instead of the traditional glutinous rice, this recipe uses potato hashbrown making it more hearty, tasty and sure to be a crown favorite! A perfect one-pot meal for every special occasions!

Ingredients

  • 6 pieces U.S. Frozen Hashbrown
  • 2 tablespoon Oil
  • 2 pieces Chorizo
  • 500 grams Chicken thigh meat, cut into 2-inches
  • 1 piece Onion, peeled and sliced thinly
  • 2 cloves Garlic, peeled and minced
  • 1 tablespoon Fish sauce
  • 2 cups Coconut milk
  • 2 cups Chicken broth
  • ½ red Bell pepper, seeded and cut
  • 1 cup Frozen peas
  • ¼ cup Raisins
  • 4 teaspoon Turmeric powder
  • Salt and pepper to taste
  • 2 pieces Hard boiled eggs, peeled and quartered

Preparation

  1. In a skillet over medium heat, heat oil. Add chorizo and coo for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.
  2. Add chicken and cook, stirring occasionally for few minutes until slightly browned. Remove from pan and set aside.
  3. In the pan, heat another tablespoon of oil. Add onions and garlic and cook until softened.
  4. Add hashbrowns and cover with chicken stock. Mix and cook half-way and stir in turmeric powder.
  5. Add the coconut milk, chicken, chorizo and bell peppers, green peas, and raisins.
  6. Season with salt and pepper to taste. Bring to a boil until the stock absorbs by the potato for 10 minutes over low fire.
  7. Garnish with hardboiled eggs. Serve.

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