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’re having an amazing day today. Today, I will show you a way to prepare a special dish, turmeric arroz caldo (filipino chicken congee w a twist) - lugaw w brown red rice. It is one of my favorites. This time, I am going to make it a little bit tasty. 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 popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Turmeric Arroz Caldo (Filipino Chicken Congee w a Twist) - Lugaw w Brown Red Rice is something which I’ve loved my whole life. They are fine and they look wonderful.

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". All Reviews for Chicken Arroz Caldo (Chicken Rice Porridge).

To begin with this recipe, we have to prepare a few components. 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. Prepare 4 small red onions, roughly chopped
  2. Take 3 cloves garlic, chopped
  3. Make ready 1/2 a chicken, in slices
  4. Make ready 1 big knob ginger, sliced lengthwise
  5. Take 4-5 c water
  6. Take 1/2 Chicken bullion or stock cube
  7. Prepare 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. Make ready 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. Get 2-3 stems (not stalks) Celery with leaves for garnish (optional)
  16. Make ready 1 squeeze kalamansi per bowl (garnish)
  17. Get Few drops chili oil (optional garnish for spiciness)
  18. Prepare 2 Tbsp cooking oil

Arroz Caldo literally means warm rice. This congee that closely resembles risotto has been a favorite Filipino snack. It can also be enjoyed anytime. Start by sauteeing the garlic and onions.

Steps 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!

Ground black pepper and a piece of chicken cube are added during the process. 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 or aroskaldo is a type of Filipino lugaw made of chicken and rice and flavored with fresh ginger, garlic, onions, and fish sauce. Filipino Arroz Caldo is more than just a congee or rice porridge.

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