Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Arroz Caldo literally means warm rice. This congee that closely resembles risotto has been a favorite Filipino snack. It can also be enjoyed anytime.
Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice using 18 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice:
- Make ready 4 small red onions, roughly chopped
- Take 3 cloves garlic, chopped
- Take 1/2 a chicken, in slices
- Prepare 1 big knob ginger, sliced lengthwise
- Take 4-5 c water
- Make ready 1/2 Chicken bullion or stock cube
- Prepare 1/4 Beef bullion or stock cube (optional)
- Get 1/2-3/4 c brown & red rice (washed & mixed)
- Make ready 1 tsp Turmeric powder
- Get to taste Salt and pepper
- Prepare 1/2 a deck-size pork belly for garnish, chopped (optional)
- Take 2-3 cloves garlic for garnish, chopped
- Take 1 thumb ginger for garnish, chopped (optional)
- Get 1 small red onion for garnish, chopped (substituted for scallions)
- Take 2-3 stems (not stalks) Celery with leaves for garnish (optional)
- Get 1 squeeze kalamansi per bowl (garnish)
- Make ready Few drops chili oil (optional garnish for spiciness)
- Make ready 2 Tbsp cooking oil
Arroz caldo is a variation of rice porridge, similar to congee/jook. I made this arroz caldo recipe thicker, but you can add one additional cup of chicken stock at a time until you get the consistency that you like. Arroz caldo is commonly served with calamansi. Arroz caldo typically uses glutinous rice (malagkit), but can also be made with regular rice boiled with an excess of water. ^ "Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice".
Steps to make Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice:
- Heat 1T oil in a sauce casserole pan. Add onions, then garlic. Sauté.
- Add the (salt generously) chicken pieces then cover. Let the juices come out, then turn on the other side. Season with pepper to taste.
- 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.
- 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.
- Then add two more cups of water and pour in the washed rice. Cover and let the rice cook.
- Check your rice, check your seasoning. Add salt, stock cube, more water as desired.
- 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.
- 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.
- When the rice is cooked, if it's too thick add a bit more water as desired. Mix well.
- 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 😝)
- This is perfect for cold nights!
Filipino Arroz Caldo is more than just a congee or rice porridge. So flavorful and fragrant from all the ginger and spices and zestier from lemongrass and safflower. A very hearty dish made from glutinous rice and various cuts of chicken and boiled eggs. Made flavorful and fragrant from all the spices like. I think the floral design of my toppings fits the KCC "Flores de Mayo" theme and I can't help but post this recipe under this theme even though it has been more than a month late.
So that is going to wrap this up for this special food turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
