Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice
Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is something that I’ve loved my whole life.

Arroz Caldo is a delicious Filipino chicken porridge made by cooking rice in chicken stock until it's thick and creamy. Redolent of ginger, and served with a sunny array of condiments such as Calamansi, boiled eggs, and crisp garlic, this classic comfort food is the perfect way to brighten up a dreary day. Arroz caldo is commonly served with calamansi.

To get started with this recipe, we have to prepare a few ingredients. You can have turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w 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 w a Twist) - Lugaw w Brown Red Rice:
  1. Prepare 4 small red onions, roughly chopped
  2. Get 3 cloves garlic, chopped
  3. Prepare 1/2 a chicken, in slices
  4. Get 1 big knob ginger, sliced lengthwise
  5. Make ready 4-5 c water
  6. Get 1/2 Chicken bullion or stock cube
  7. Take 1/4 Beef bullion or stock cube (optional)
  8. Take 1/2-3/4 c brown & red rice (washed & mixed)
  9. Make ready 1 tsp Turmeric powder
  10. Take to taste Salt and pepper
  11. Get 1/2 a deck-size pork belly for garnish, chopped (optional)
  12. Take 2-3 cloves garlic for garnish, chopped
  13. Take 1 thumb ginger for garnish, chopped (optional)
  14. Take 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. Get 1 squeeze kalamansi per bowl (garnish)
  17. Prepare Few drops chili oil (optional garnish for spiciness)
  18. Take 2 Tbsp cooking oil

Ground black pepper and a piece of chicken cube are added during the process. Filipino arroz caldo is so easy to make, and takes less than an hour! Arroz caldo is a variation of rice porridge, similar to congee/jook. All Reviews for Chicken Arroz Caldo (Chicken Rice Porridge).

Instructions to make Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w 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. 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 two more cups of 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!

I have also made arroz caldo with whole chicken pieces. My family asks for this especially during flu season with increased (may double or triple) amounts of garlic & ginger for their medicinal benefits – antibacterial, antiviral, breaks fevers. 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.

So that’s 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 reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!