Serve up to 8


  • Olive Oil, 2 tablespoons
  • Onion, 1 (chopped)
  • Garlic, 2 cloves (minced)
  • Curry Powder, 1 tablespoon
  • Chicken Breast, 2 (cut into cubes)
  • Shrimps, 12 (peeled and deveined)
  • Chorizo, 1 (sliced into rounds)
  • Bay Leaves, 2
  • Salt, to taste
  • Pepper, to taste
  • Chicken Stock, 3 cups (700ml)
  • Red Bell Peppers, 1 (cored and diced)
  • Green Peppers, 1 (corned and diced)
  • Green Peas, 3/4 cup (120 grams)
  • Glutinous Rice, 3 cups (uncooked)
  • Coconut Milk, 1 can (250ml)
  • Raisins, 1/2 cup (50 grams)
  • Optional: Hard-boiled eggs, 2 (sliced into wedges)



  1. Heat olive oil over medium heat in a Shuttle Chef® inner pot.
  2. Add onions and garlic. Stir and cook till translucent.
  3. Add curry powder and stir. Add chicken and stir. Cover the lid and cook for 2 minutes.
  4. Add shrimps and stir. Cover the lid and cook for 2 minutes.
  5. Add chorizo and bay leaves, and stir. Season with salt and pepper, to taste. Stir and mix well.
  6. Add chicken stock, cover lid and cook for 2 minutes.
  7. Add red bell pepper, green bell pepper, green peas and stir well.
  8. Add glutinous rice and stir well.
  9. Add coconut milk and raisins. Stir well and reduce to low heat.
  10. Cover the lid and simmer over low heat for 10 minutes.
  11. Transfer inner pot into the Shuttle Chef® outer point. Let it sit aside for 1 hour to cook. 
  12. Before serving, add hard boiled eggs and garnish. 



  • This recipe is based on Thermos® Shuttle Chef® KBG-4500 with 4.5L capacity. 


Recipe by Thermos® Philippines team.


Watch the recipe in action!


Recipe Video: Bringhe (Filipino Version of Paelle)

Cooking demonstration courtesy of Sheryl Ariel Boh, from fb.com/weivillakitchenandfarm and founder of ‘Cooking with Thermos’ Facebook group.