Recipe: Tasty 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). Since turmeric is already commonly added to steamed rice, why not add it to a congee (or lugaw in Filipino, or Arroz Caldo, or porridge)! The twist in this Chicken Arroz Caldo or lugaw recipe, aside from the Turmeric addition, is that I've pushed the "healthy" factor by using brown and red rice instead of white or sticky rice. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice Hello everybody, it is me again, Dan, welcome to my recipe page.

Add the (salt generously) chicken pieces then cover. Let the juices come out, then turn on the other side. Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) is something which I have loved my whole life. You can have 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.

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

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

To begin with this particular recipe, we have to first prepare a few components. Arroz caldo is a Filipino congee in which rice and chicken are boiled in a large amount of water until the rice softens significantly. In addition to onions and ginger; saffron, black peppers and fish sauce may be added to give this rice dish more flavors. This dish is often served as a meal on its own.

Turmeric Arroz Caldo - Filipino Chicken Congee with a Twist (with Brown Red Rice) instructions

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!.

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold). Why this recipe works: Arroz Caldo or aroskaldo is a type of Filipino lugaw made of chicken and rice and flavored with fresh ginger, garlic, onions, and fish sauce. Although its name is derived from the Spanish arroz caldoso , which means "brothy rice," the rice gruel is more of a local adaptation of the congee introduced in the Philippines by Chinese immigrants. You might be familiar with lugaw and goto.