Recipe of Speedy Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice)

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, turmeric arroz caldo - filipino chicken congee with a twist (with brown red rice). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice). Turmeric, the miracle spice, is so "in" these days because of its health benefits. Since turmeric is already commonly added to steamed rice, why not add it to a congee (or lugaw in Filipino, or. Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice).

Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook turmeric arroz caldo - filipino chicken congee with a twist (with brown red rice) using 18 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice):

1. Get 4 small red onions, roughly chopped
2. Get 3 cloves garlic, chopped
3. Get 1 big knob ginger, sliced lengthwise
4. Make ready 1-2 bay leaves
5. Prepare 1/2 a chicken, salted and sliced
6. Make ready 6-7 c water
7. Prepare 1 1/2 Chicken bullion or broth cube
8. Prepare 1-2 c brown & red rice (washed & mixed)
9. Take 1-2 tsp Turmeric powder
10. Take to taste Salt and pepper
11. Get 1/2 a deck-size pork belly for garnish, chopped (optional)
12. Make ready 2-3 cloves garlic for garnish, chopped
13. Get 1 thumb ginger for garnish, chopped (optional)
14. Get 1 small red onion for garnish, chopped (substituted for scallions)
15. Make ready 2-3 stems (not stalks) Celery with leaves for garnish (optional)
16. Take 1 squeeze kalamansi per bowl (garnish)
17. Get Few drops chili oil (optional garnish for spiciness)
18. Make ready 2 Tbsp cooking oil

For mine, I'm gonna make it a little bit tasty. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice Hey everyone, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice. This time, I am going to make it a bit tasty.

Instructions to make Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice):

1. Heat 1T oil in a sauce casserole pan. Add onions, then garlic. Sauté.
2. Add the (salt generously) chicken pieces then cover. Let the juices come out, then turn on the other side. Drop in the bay leaf. Season with pepper to taste.
3. Note on ginger: if you're not fond of chewing ginger pieces in your dish, slice them big enough so you can remove them after cooking.
4. Add the sliced ginger. In a cup of water, stir in the Turmeric and pour in. Drop in the bullion or stock cubes. Mix around then cover for a few minutes.
5. Then add more water and pour in the washed rice. Cover and let the rice cook.
6. Check your rice, check your seasoning. Add salt, stock cube, more water as desired.
7. While the rice continues cooking, prepare your garnish. In a pan, heat the remaining oil. Sauté the chopped pork belly (optional, tastes great when sprinkled on top with garlic) and garlic until golden. I added ginger, as I'm fond of fried ginger, and also adds to the flavor. When crisp, but not burnt, remove and set aside.
8. I ran out of scallions so I fried some chopped onions instead. Set aside. I also chopped up a couple stems of celery, adds a nice subtle freshness to the dish.
9. When the rice is cooked, if it's too thick add a bit more water as desired. Mix well.
10. Serve in a bowl and sprinkle the fried garnishes and chopped celery or scallions on top. Add a squeeze of kalamansi or lemon/lime. Eat while hot. Enjoy. (In photo: I added chili powder on mine 😝)
11. This is perfect for cold nights!

Today, I'm gonna show you how to prepare a special dish, turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice. This time, I am going to make it a bit tasty. Onion, garlic, and ginger are sautéed in a large pot, then chicken is added and browned (any type of chicken will do, but I prefer bone-in skinless chicken thighs). Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) instructions. Add the (salt generously) chicken pieces then cover.

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