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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. 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.

Arroz Caldo literally means warm rice. This congee that closely resembles risotto has been a favorite Filipino snack. It can also be enjoyed anytime.

To get started with this particular 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 cook that.

The ingredients needed to make Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice:
  1. Get 4 small red onions, roughly chopped
  2. Take 3 cloves garlic, chopped
  3. Get 1/2 a chicken, in slices
  4. Prepare 1 big knob ginger, sliced lengthwise
  5. Make ready 4-5 c water
  6. Prepare 1/2 Chicken bullion or stock cube
  7. Take 1/4 Beef bullion or stock cube (optional)
  8. Make ready 1/2-3/4 c brown & red rice (washed & mixed)
  9. Prepare 1 tsp Turmeric powder
  10. Make ready to taste Salt and pepper
  11. Take 1/2 a deck-size pork belly for garnish, chopped (optional)
  12. Make ready 2-3 cloves garlic for garnish, chopped
  13. Make ready 1 thumb ginger for garnish, chopped (optional)
  14. Get 1 small red onion for garnish, chopped (substituted for scallions)
  15. Take 2-3 stems (not stalks) Celery with leaves for garnish (optional)
  16. Make ready 1 squeeze kalamansi per bowl (garnish)
  17. Prepare Few drops chili oil (optional garnish for spiciness)
  18. Prepare 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".

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 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. 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 The main difference of Arroz Caldo from other Filipino rice porridge, like Goto or Lugaw, is that it uses chicken meat and sometimes chicken liver. Arroz Caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger and fish sauce, topped with crunchy fried garlic. To many Filipinos, Arroz Caldo also known as "Lugaw", is a rice porridge recipe.

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. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember 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!